Recipe Details

Summary

Name: Southwestern Style Pinto Beans

Category: Beans And Grains

Ingredients and Directions

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

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.