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 ...

Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add ...

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.

Simmer beans in 7-8 cups water until tender — depending on age of the beans, usually 2 to 2 1⁄2 hours. Mash some of the beans, stir; add onion, carrots, tomato sauce and 2 bay leaves.

4 smoked ham hocks. 1 / 2 pound ham, chopped. 2 large onions, chopped. 1 3.5-ounce package of sun-dried tomatoes, chopped. ... 1 tablespoon Cajun seasoning. Directions. Rinse dried beans, ...