Slow Cooker Beans

Paula Deen's Slow Cooker Beans

1lb dry Pinto beans **I used a bag of Cholent Beans.
1 teaspoon Chili powder
1/2 teaspoon dried Oregano
1/2lb. Ham hocks, or 1/4lb. Streak o' lean **I used about a cup, cup and a half of leftover taco meat. This in NO WAY counts as a substitution!
4 Cups water
1 Onion, chopped **By chopped, I assumed that meant sliced in half. That is what it means, right??

How To:
1- Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano. **I omitted because these were already mixed into the taco meat.

2- If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

**IF USING LEFTOVER TACO MEAT: Simply dump the container and extra sauce into the slow cooker and then add in the 4 cups of water.

3- Add onion to slow cooker with beans and meat. Stir well. Season, to taste, cover the pot, and cook on high until beans are very tender, about 5 hours.