Beans, Just Crock It

Lately, I have been taking the easy road to good health. It was time to dust off the $15 crock pot, and put the cooking on slow. 
Last Friday, before I went to bed, I soaked two cups of Whole Moong ( Mung Beans) in three cups of water. At 5AM, the beans were put in a crock pot, I added four cups water, two cups chopped onions and and left for the FryBar. 
Seven hours later, I returned, the beans were  ready to eat. 
Maria then added: two tablespoons sofrito, 4 ounces tomato sauce, a package of sazon, a few dashes of turmeric and a hint of hot sauce to spice it up .... Caribbean style.

With that success, I tried black beans on Wednesday with the same good results. Today, I expanded the concept. I added reduced red wine and ham hocks. The idea being, the pot is adaptable. 
Whether you are vegetarian or meat lover; the one common factor is a fondness for beans. 

                    Pinto Beans with Ham Hocks 
One pound ham hocks, roasted in a 400 degree oven ten minutes
2 cups onions, chopped
2 carrots peeled, chopped 
2 celery stalks chopped
3 large cloves garlic, smashed
2 large sprigs of thyme
3 cups dried pinto beans, soaked overnight
2 tablespoons sofrito
2 cups red wine, condensed
Salt and pepper to taste
Put all the ingredients (except wine, salt and pepper) in a crock, with enough water to cover beans (4-6 cups)
Cook for six hours, add wine, salt and pepper during the last 20 minutes