baked shortbread rolls.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 9 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 14 cups water, divided
- 2 cups dried pinto beans
- 1 ham bone with meat
- 1 large red onion, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon ham base (such as Better than Bouillon®)
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- 1 pinch salt and ground black pepper to taste
Instructions
- Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
- Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
- Cool on Low until beans are tender, about 8 hours.
- Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.
- I usually follow the quick-soak method instructions on the pinto bean package for expediency, but if you prefer to soak overnight, then follow that method.
Reviews
Made as directed and these turned out good. A little thin but that is how I like my beans. These were simple and I liked that they were basic so that people can top them with whatever they want or nothing at all. My bowl got a generous shake of hot pepper sauce, chopped raw onion, and a splash of vinegar.