A big thank you to Shauna from our Facebook community for sharing her favorite recipe for pinto beans from Paula Deen! Our Facebook community friend, Chef Mark Brown, says, “When you make the beans with hocks, bring to a boil them in an 8qt stock pot 1/2 full of water, reduce to medium low and simmer for 1 1/2 hours. Pick the meat and skim the fat from the top of the water and use this to season the beans.” Thanks, Mark!
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
If using ham hock: Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.
If using streak o’lean: Cut steak into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.
Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.