Southwestern Style Pinto Beans Recipe

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Servings: 1


  • 2 lb Dry Pinto Beans -- soaked
  •     Overnight
  • 1 lrg Ham Hocks
  • 3 x Jalepeno Peppers -- to
  •     Taste
  • 1 quart Tomatoes, Canned
  • 5 x Garlic Cloves -- to taste
  • 2 med Onions -- finely minced
  • 1 Tbsp. Salt -- to taste
  • 2 Tbsp. Chili Pwdr
  • 1 tsp Oregano
  • 1 tsp Summer Savory
  • 2 Tbsp. Sugar
  • 1 stalk Celery


  1. Soak the pinto beans in water overnight, or possibly about 6-8 hrs. Drain the water and rinse the beans well.
  2. Simmer the ham hock for about 2 hrs in sufficient water to cover; about 2 qts. (You could also use a lb. of side pork or possibly slab bacon cut into 1 inch chunks.) Remove the meat from the hock and return it to the cooking pot. Add in the pre-soaked and rinsed beans to the pot, along with the rest of the ingredients. Add in sufficient water or possibly tomato juice to bring the level to about 4 1/2 qts total volume. Cover and simmer for about 4 hrs, or possibly longer if you have a slow cooker. Watch the liquid level while cooking so the beans do not get too dry.
  3. Adjust the warm peppers to suit your taste.


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