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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh pinto beans, sorted and rinsed |
1 smoked ham hock |
1 (10-ounce) can diced tomatoes and green chiles |
1 (32-ounce) container chicken broth |
1 green bell pepper, chopped |
1 celery rib, chopped |
1/2 onion, chopped |
dash of red hot sauce |
1 teaspoon salt |
1 teaspoon garlic powder |
1 teaspoon oregano |
1/2 teaspoon thyme |
1/2 teaspoon black pepper |
1 teaspoon worcestershire sauce |
hot cooked rice |
Directions:
1. Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.
2. Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender. Serve over rice.
3. *Dried pinto beans may be substituted for fresh.
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