When I was growing up, pinto beans were a staple meal at our house, one we all enjoyed. It’s still one of my favorites. I can make a pot of beans for dinner one night, then stretch that to lunch for at least two more days. And it takes about 5 minutes to put together, then the crockpot does the work.
- 1 – 2 cups dry pinto beans, rinsed and picked over (sometimes you find little rocks in them you have to get rid of)
- Leftover chunks of smoked ham* (about the size of half a fist)
- Salt to taste
Place your rinsed beans in a crockpot and cover with water until there is about 1.5 to 2″ on top of the beans. Add in the ham. Cover, and cook on high for 4 hours or low for 6 to 8. Add salt to taste.
*We had a bunch of ham leftover from Easter, so I portioned it out into freezer bags and use it for beans, right from the freezer. If you don’t have any leftover ham, you can always use a piece of bacon. Just throw it in there whole.
I like to serve these with hot sauce (I love Sriracha) and simple quesadillas. The quesadillas are deeelish dipped into the soupy beans. They are also good topped with pickled jalapenos. The next day, you can mash these up over heat until most of the liquid is cooked out. Then use them in a burrito with cheddar, more sriracha, and a little sour cream.