Ingredients

serves 8

　　1 pound dry pinto beans

　　1/4 pound streak o’ lean, or 1/2 pound ham hocks

　　4 cups water

　　1 onion, chopped

　　1 teaspoon chili powder

　　1/2 teaspoon dried oregano

　　The Lady’s House Seasoning

　　

Step 1

Wash the beans and place in a large pot. Add enough cold water to cover and soak overnight.

　　

Step 2

Drain the beans. If using streak o’ lean, cut it into cubes, brown in a skillet, and place the meat and any rendered fat in the crockpot. Add the water, onion, chili powder, and oregano. Add the drained beans and stir well.

　　

Step 3

Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

　　Cooks' Note

　　If using ham hocks, try to break them down some, using a sharp knife.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.