Southwestern Style Pinto Beans Recipe

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Southwestern Style Pinto Beans Ingredients

2 lb dry pinto beans -- soaked
1 overnight
1 large ham hocks
3 jalepeno peppers -- to
1 taste
1 qt 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

A Recipe for
Southwestern Style Pinto Beans

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Southwestern Style Pinto Beans Recipe
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This is a recipe for Southwestern Style Pinto Beans from the recipe cookbook of Recipes-to-go (Bean)

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Southwestern Style Pinto Beans

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Southwestern Style Pinto Beans 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.

Recipe By : Steve Tobin srtobin@mmm.com

Serves: 1

Southwestern Style Pinto Beans Recipe brought to you by Recipes To-Go

Southwestern Style Pinto Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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