| 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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