Southern Living Pinto Beans

• 1 lb fresh dry pinto beans, sorted and rinsed*
• 1 smoked ham hock
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 (32 ounce) container chicken broth
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 1/2 onion, chopped
• 1 dash red hot sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• hot cooked rice

1. Place beans in a large Dutch oven, and add water to cover.
2. Bring to a boil, and cook, uncovered, 30 minutes.
3. Drain.
4. Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
5. Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
6. *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.

fresh dry pinto beans, hock, tomatoes, chicken broth, green bell pepper, celery, onion, salt, garlic, oregano, thyme, black pepper, worcestershire sauce, rice

Taken from www.food.com/recipe/southern-living-pinto-beans-183798 (may not work)