Ingredients
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2 teaspoons salt
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1 lb dried pinto bean, sorted and rinsed
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1 (32 ounce) container chicken broth or 4 cups water
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1 smoked ham hock or 1/4 lb cooked ham, shredded
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1 medium onion, finely diced
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1 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon thyme
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1/2 teaspoon dried oregano
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1/4 teaspoon ground cumin
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1/4 teaspoon chili powder
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bay leaf
Instructions
- Cover beans with water and soak overnight, or 6-8 hours.
- In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
- Cover. Cook on low 10 hours, or on High 5 hours.
- Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
- Serve with cornbread and fried potatoes.
- TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
- TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.