Southern Living Pinto Beans |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans. Ingredients:
1 lb fresh dry pinto beans, sorted and rinsed |
1 smoked ham hock |
1 (10 ounce) can diced tomatoes and green chilies |
1 (32 ounce) container chicken broth |
1 green bell pepper, chopped |
1 celery rib, chopped |
1/2 onion, chopped |
1 dash 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.
2. Bring to a boil, and cook, uncovered, 30 minutes.
3. Drain.
4. Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
5. Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
6. *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.
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