Crockpot Pinto Beans

In an effort to both clear out the pantry and prepare meals with less meat, I have been interested in cooking more dried beans.  One of the problems with dried beans is that I often forget to soak them the night before.  In the past, I would have probably used canned beans as a substitute, or prepared lentils that are fine without soaking.  But, I thought I would try a recipe for pinto beans that did not require soaking.  I place all of the ingredients in a crockpot in the morning and it’s ready by dinner time.  I like to serve these with collard greens and cornbread or gluten-free biscuits.  The next day, I will often use the pinto beans in another recipe, such as chili or a bean soup.  Or they can be mashed for refried beans. Note: if you prefer soaked beans, you can soak and rinse as usual and reduce the cooking time (probably reduce temperature to low).

Crockpot Pinto Beans

1 pound dried pinto beans, rinsed
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz.) diced tomatoes
1 can (4 oz.) mild green chilis
2 slices bacon, cut into small pieces
1 bay leaf
1 ham hock (or smoked turkey wing)
salt and cayenne pepper to taste

In a 3 1/2 to 4 quart crockpot, place all of the ingredients.  Add 4-5 cups of water.  Turn crockpot on HIGH and cook for 7-8 hours.  Beans should be tender and mash easily when done.  Remove the ham hock, shred the meat and return that to the crockpot.  Adjust seasonings to taste.

shared at $5 Dinners, Pennywise Platter, Ultimate Recipe Swap, and Tempt My Tummy Tuesday