"Southwestern Style Pinto Beans"
| Ingredients | | | 2 | pound | beans, dry pinto, soaked overnight | | | 1 | each | ham, hocks | | | 1-3 | each | jalepeno peppers, to taste | | | 1 | qt | tomatoes, canned | | | 5 | each | garlic, cloves | | | 2 | each | onions, finely chopped | | | 1 | | salt, to taste | | | 2 | tablespoon | chili powder | | | 1 | teaspoon | oregano | | | 1 | teaspoon | summer savory | | | 2 | tablespoon | sugar | | | 1 | each | celery, stalk | | | | | |
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.
|
| |
|
