Let me just say that Rosie at iheartrecipes.com is a genius. Her Southern Pinto Beans and Ham Hocks Made in the Crock Pot has wonderful flavor. But, the best part is her method. No soaking! So many times I have not made beans because I didn’t get around to getting the beans soaked the night before. But, Rosie’s method allows you to just toss everything into the slow cooker and cook ’em on high for six hours. I actually prefer the texture of the beans to ones that are pre-soaked. They are completely done and yet have just a bit of an Al dente texture. Cooked but not mushy. Love that!
There is no comparison between store-bought and homemade chicken broth especially using bones that have been roasted. I love the flavor you get from store-bought rotisserie chicken bones. Just toss leftover bones into a freezer bag and store them in the freezer until you’re ready to make broth. I like to use bones from about three chickens. Here’s the thing, for the broth to be really good, you have to have a lot of bones. This batch I have pictured below is actually a combination of turkey (yup, from Christmas) and chicken. It turned out with a deep, rich flavor. So worth the time.