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| Southwestern Style Pinto Beans Recipe |
Category: Vegetables
Rating:
N/A
Servings: 1
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Ingredients
2 lb dry pinto beans -- soaked
1 overnight
1 large ham hocks
3 jalepeno peppers -- to
1 taste
1 quart tomatoes, canned
5 garlic cloves -- to taste
2 medium onions -- finely chopped
1 tablespoon salt -- to taste
2 tablespoon chili powder
1 teaspoon oregano
1 teaspoon summer savory
2 tablespoon sugar
1 stalk celery
Cooking 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 4 1/2 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@mmm.com
vegetables
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