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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Pulses and, Vegetables 1 Servings

INGREDIENTS

2 lb Dry Pinto Beans — soaked
Overnight
1 lg Ham Hocks
3 Jalepeno Peppers — to
Taste
1 qt Tomatoes, Canned
5 Garlic Cloves — to taste
2 md Onions — finely chopped
1 tb Salt — to taste
2 tb Chili Powder
1 ts Oregano
1 ts Summer Savory
2 tb Sugar
1 Stalk Celery

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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