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How To make Southwestern Style Pinto Beans

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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.

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