Tanya's Pinto Beans
- 2 Cups dried pinto beans
- 4 Cups Chicken Stock
- 1 Tbsp butter
- 1 Medium diced onion
- 1 clove pressed garlic
- 1 Tbsp whole peppercorn
- 1 meaty ham bone
Cover the beans with water and let them sit in a crockpot overnight. Then rinse them and set aside.
Saute the onion and garlic until translucent add this mixture to the beans in the crockpot or stockpot.
Cover with beans with the stock and add the ham bone.
You can add the peppercorn to the pot and fish them out before you serve the beans or tie them up in some cheesecloth and drop them in to flavor your soup.
Simmer slow and low. Serve with cornbread and enjoy on a cold winter day.