| 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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