"Buckshot Beans/Crockpot"
| Ingredients | | | 2 | cup | dried pinto beans, washed | | | 1 | each | onion, chopped | | | 2 | each | garlic cloves, minced | | | 1 | each | bay leaf | | | 1/2 | pound | smoked ham, chopped | | | 2 | cup | canned tomatoes, chopped | | | 1/2 | cup | bell pepper, chopped | | | 2 | teaspoon | chili powder | | | 2 | teaspoon | brown sugar | | | 1/2 | teaspoon | dry mustard | | | 1/4 | teaspoon | oregano | | | | | |
Directions:
| Cover beans with water and let soak overnight. Drain beans, discarding soaking water. In crockpot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt if necessary (don't add salt at the beginning of cooking time - it will make the beans tough!).
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