Ingredients
- 10 ounces of Dry Pinto Beans
- 10 ounces Dry Red Beans
- 2.5 Pounds Smoked Pork Neck Bones
- 8 cups Water
- 1 medium Yellow Onion, chopped
- 3 Jalapeno Peppers, chopped; seeds removed
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Dry Bay Leaf
- 1 teaspoon Ham Base
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
Directions
- Slow cook the Smoked Pork Neck Bones along with 8 cups of water in a slow cooker for 4 hours.
- Add the Chopped Onions and Jalapeno Peppers.
- Add the Beans and Bay Leaf to the Slow Cooker, and stir.
- Cover the Slow Cooker, and cook for 2 more hours on high. Be sure to occasionally stir and check water level. Add water as needed.
- Test for tenderness and add the seasonings and ham base.
- Cook for 20 to 30 more minutes or until beans are tender.
- Turn the heat off and let sit until ready to serve.
