Southwestern Style Pinto Beans
- 2 pounds beans dry pinto, soaked overnight
- 1 each ham hocks
- 1-3 each jalapeno pepper to taste
- 1 quart tomatoes canned
- 5 each garlic cloves
- 2 each onions finely chopped
- 1 x salt to taste
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon savory
- 2 tablespoons sugar
- 1 each celery stalk
- Soak the pinto beans in water overnight, or about 6 to 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.
beans, ham hocks, jalapeno pepper, tomatoes, garlic, onions, salt, chili powder, oregano, savory, sugar, celery stalk
Taken from recipeland.com/recipe/v/southwestern-style-pinto-beans-2662 (may not work)