Ingredients
2 pounds Dry pinto beans
1 piece Ham bone with end meat or 2 hamhocks
2 teaspoon Salt
2 Onions chopped
6 cloves garlic minced
2 Bay leaves
1 sprig thyme
2 Jalepenos whole
1 tablespoon red pepper flakes
1 teaspoon Pepper
4 cups Turkey or chicken stock
4 tablespoons Butter
1 Red bell pepper, diced
3 stalks Celery minced
Preparation
Rinse beans and cover with 2” water and soak in a crockpot insert overnight or par boil 10 minutes. Drain most of the water, keeping the brown water with the bean flavor.
Add remaining ingredients to crock pot and enough water to cover. Cook on low for eight hours
Remove thyme sticks and bay leaves. Squeeze the jalapeños to release the flavor. Stir and serve with cornbread and collard greens
