Pinto Beans

 1 pound dry pinto beans, soaked overnight

1 teaspoon chili powder or to taste

1 teaspoon cumin or to taste

1/2 teaspoon dried oregano

1 ham hocks and /or 6 slices Virginia Deli Ham, diced

4 -5 cups water, approximately

1 large onion, chopped

1 clove garlic powder or ½ teaspoon garlic powder

Fresh ground black pepper

Dash cayenne or hot sauce

¼ teaspoon salt

 

Directions:

Wash the beans and soak overnight in cold water.  Put drained beans and all other ingredients into the slow cooker.  Make sure water is covering the beans. Cook on high for 6-7 hours or until beans are soft. 

 Serve with cornbread!