- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 pound pork hocks, or 1/4 pound streak o' lean
- 4 cups water
- 1 onion, chopped
- House Seasoning, recipe follows
Directions
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow oven. Stir in chili powder and oregano .
If using pork hock: Pre-soak pork inside a separate pot, not less than 2, or refrigerated as much as 24 hrs, for the way salty you would like your stock to become. Add pork hock to slow oven with beans and pour in pork soaking liquid. Increase the water until pork hock is totally covered.
If using streak o' lean: Reduce cubes, brown inside a skillet, and put the meat and then any made fat within the slow oven with beans. Pour 4 cups water into pot.
Add onion to slow oven with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and prepare on high until beans are extremely tender, about 5 hrs.
House Seasoning:
1/4 cup pepper