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Southwestern Style Pinto Beans Recipe

by Global Cookbook

Ingredients

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

Directions

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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