Pinto Beans and Ham Hocks

Course : Crockpot
Serves: 4
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1 pound Dry beans -- {Pinto, red, Anasazi, Black eyed peas}
1 pound Sliced -- smoked ham hocks
1 Tablespoon Chives -- chopped
1 medium Onion -- chopped fine
1 teaspoon Garlic powder -- to taste
1 teaspoon salt -- to taste
1 teaspoon Pepper -- to taste
1 medium Celery stalk -- sliced very thin
1/8 Teaspoon Ginger -- powdered

Preparation / Directions:

{for vegetarians, ham-hocks are optional} Starting the night before... Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder: the longer it cooks, the better it tastes. Serve with fresh, hot cornbread, or garlic bread.

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