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Southwestern Style Pinto Beans

2 lb Dry Pinto Beans -- soaked overnight
1 lg Ham Hocks
3 Jalepeno Peppers -- to taste
1 qt Tomatoes, Canned
5 Garlic Cloves -- to taste
2 md Onions -- finely chopped
1 tb Salt -- to taste
2 tb Chili Powder
1 ts Oregano
1 ts Summer Savory
2 tb Sugar
1 Stalk Celery

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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