1 lb. dry pinto beans 8 c. water 1 yellow onion, chopped 1 or 2 ham hocks 2 tbsp. garlic powder 2 tbsp. Head Country All-Purpose Championship Seasoning ...

In a large Dutch oven, add beans, ham bone, chicken broth, tomatoes, Creole seasoning, celery, onions and bell pepper and about 3 cups water, enough to cover the beans; ...

2. In a 10-quart stainless-steel pot, place ham, celery, carrots, onions, garlic, parsley, seasonings, bay leaves and salt and pepper. Cover with water, add tomato sauce and bring to the boil.

½ pound country ham, diced. 3 pounds Great Northern beans, not drained. ... Add beans, chicken base/water mixture and remaining spices.

3 tablespoons Cajun seasoning (such as Slap Yo' Mama) Steamed rice for serving. Parsley leaves for garnish. Sort and rinse beans. Add to a large pot and cover with water.

Preparation 1. Place a large 8-quart pot over medium heat and add the oil. Once the pan is hot and the oil begins to sizzle, add in the bell peppers, shallots and garlic.