Name: Pinto Beans
Ingredients: 1 lb Pinto beans; dry; 1 md Smoked ham hock; 4 Boullion cubes; optional; 1 md Onion; chopped; 1 Clove garlic; minced; 1 Rib celery; chopped; 1/2 md Bell pepper; chopped; 2 ts Chili powder; or more to taste; 2 ts Oregano; 1 ts Cumin; Crushed red pepper; to taste; Salt; to taste; Black pepper; to taste

What makes a soldier for Jesus? Metaphorically speaking we could say, notable sacrifice for the gospel. Zeal to win the lost for Christ. Willingness to suffer for the faith. Desire to be an example to others even at the personal expense of your own liberties. Acknowledging and being victorious over the enemy. Working fearlessly and tirelessly for the Lord. Devotion. Obedience to your Commanding Officer. Prioritizing the needs of the church. Working as a team. Epaphroditus was Paul’s “fellow soldier” (Phil. 2:25). Paul’s spoke similar words to Timothy, his other son in the faith. “Suffer hardship with me as a good soldier of Christ Jesus' (1 Tim. 2:3).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Beans	6	Servings

INGREDIENTS

1	lb	Pinto beans; dry
1	md	Smoked ham hock
4		Boullion cubes; optional
1	md	Onion; chopped
1		Clove garlic; minced
1		Rib celery; chopped
1/2	md	Bell pepper; chopped
2	ts	Chili powder; or more to taste
2	ts	Oregano
1	ts	Cumin
		Crushed red pepper; to taste
		Salt; to taste
		Black pepper; to taste

INSTRUCTIONS

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,
cover with water and bring to a boil. Boil 2 minutes and shut off heat.
Allow beans to set about 2 hours. Alternatively, beans may just be soaked
over night in cold water after washing.
Add all remaining ingredients except salt and black pepper and bring to a
boil; simmer covered until beans are at desired tenderness, about 1 1/2
hours. Add water as needed. Add salt and black pepper last few minutes of
cooking.
Virtually everything except the beans is optional; adjust for personal
taste. Good with 3 or 4 slices of bacon substituted for ham hock, or omit
both and use 2 tbs oil.
Serve with hot cornbread, green onions and fresh sliced tomatoes.
Recipe by: Bill Hatcher Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Martha Sheppard <marthahs@worldnet.att.net> on Jul 27, 1997

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