Prep Time::10 mins
Cook Time:: 8 hrs 5 mins
Additional Time:: 1 hr
Total Time:: 9 hrs 15 mins
Servings::8
Ingredients
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14 cups water, divided and more if needed
2 cups dried pinto beans
1 ham bone with meat
1 large red onion, chopped
2 teaspoons garlic, minced
1 teaspoon ham base (such as Better than Bouillon)
1 dash hot pepper sauce (such as Tabasco), or to taste
salt and ground black pepper to taste
Directions
Bring 8 cups water and pinto beans to a boil in a large pot. Remove the pot from heat, cover, and let stand for 1 hour. Drain and rinse.
Transfer beans to a slow cooker. Add ham bone, onion, garlic, and ham base. Pour in remaining 6 cups water or enough to cover beans.
Cook on Low until beans are tender, about 8 hours.
Remove ham bone, shred meat, and return to beans. Discard bone. Serve hot, seasoned with hot sauce, salt, and pepper.
Cook’s Note
I usually follow the quick-soak method instructions on the pinto bean package for expediency, but if you prefer to soak overnight, then follow that method.