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Categories:Viewed: 74 - Published at: 8 years ago
Ingredients
- 4 cups dried pinto beans
- whole ham hock
- 4 garlic cloves, chopped
- 1 medium onion, chopped
- 2 red bell peppers, seeded and chopped
- 1 1/2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons chili powder
Method
- Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
- After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
- Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
- Serve with cornbread or on nachos, tacos, etc.
