Southwestern Style Pinto Beans Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Dry Pinto Beans, soaked
Overnight,
1 large: Ham Hocks,
3: Jalepeno Peppers, to
Taste,
1 quart: Tomatoes, Canned
5: Garlic Cloves, to taste
2 medium: Onions, finely chopped
1 tbsp: Salt, to taste
2 tbsp: Chili Powder,
1 tsp: Oregano,
1 tsp: Summer Savory,
2 tbsp: Sugar,
1 Stalk: Celery,
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 dont get too dry.
Adjust the hot peppers to suit your taste.
Recipe By : Steve Tobin srtobin@mmm.com
Source from luhu.jp
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 dont get too dry.
Adjust the hot peppers to suit your taste.
Recipe By : Steve Tobin srtobin@mmm.com
Source from luhu.jp