Reviewed: Aug. 24, 2009

Pretty good! I think I used too much salt though, for my taste anyway, so if you are not a salt lover I would recommend cutting that down a bit. Otherwise, this was a great recipe!

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Reviewer:

Shasta B

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Jun. 30, 2009

Brown Beans aka Pinto Beans They have been around here in the south from the beginning. A more healthy approach to cooking them is simply add olive oil. Cook in a slow cooker all day.I use to add fat back, or ham bones there isn't any need. Beans,freshly chopped onions on top with a hunk of corn bread. You've got dinner.

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susan

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Reviewed: Jun. 22, 2009

My folks made this 60 year ago. The ham bone is the real plus as it cooks. They added onion, celery and carrots. It is magnificent fresh and re-heated. Bread and butter on the side and lots of tobasco and seasoning salt.

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fmdog44

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Reviewed: Jun. 22, 2009

This is a great dish. Add a tablespoon of garlic powder or dried ground garlic in step 2. We also serve it with medudo mix spices on the side for those who wish to spice it up a bit. Warmed corn tortillas are also good for an alternative to cornbread. This meal will leave you in a feeling of euphoria, and you will want to take a nice nap afterwards.

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