Paula Deen'S Pinto Beans - cooking recipe

Ingredients

1 lb dry pinto beans
1 teaspoon chili powder
1/2 lb ham hock
4 cups water
1 onion, leave whole
salt, to taste
pepper
garlic powder

Preparation

Wash beans and soak overnight in cold water.
Drain the beans and dump into a slow cooker.
Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
Add the ham hock beans and more liquid to cover beans.
Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
Cook on high for at least 5 hours or until beans are tender.
Serve up beans with some of the ham hock in them and cornbread.