| Advertisements |
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.  | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Beans