Southwestern style pinto beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Dry Pinto Beans -- soaked |
| Overnight | ||
| 1 | large | Ham Hocks |
| 3 | Jalepeno Peppers -- to | |
| Taste | ||
| 1 | quart | Tomatoes, Canned |
| 5 | Garlic Cloves -- to taste | |
| 2 | mediums | Onions -- finely chopped |
| 1 | tablespoon | Salt -- to taste |
| 2 | tablespoons | Chili Powder |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Summer Savory |
| 2 | tablespoons | Sugar |
| 1 | Stalk Celery | |
Directions
Soak the pinto beans in water overnight, or about 6-8 hours. Drain the water and rinse the beans well. Simmer the ham hock for about 2 hours in enough water to cover; about 2 quarts. (You could also use a pound of side pork or slab bacon cut into 1 inch chunks.) Remove the meat from the hock and return it to the cooking pot. Add the pre-soaked and rinsed beans to the pot, along with the rest of the ingredients. Add enough water or tomato juice to bring the level to about 4½ quarts total volume. Cover and simmer for about 4 hours, or longer if you have a slow cooker.
Watch the liquid level while cooking so the beans don't get too dry.
Adjust the hot peppers to suit your taste.
Recipe By : Steve Tobin srtobin@...