If you're not a bean person, make a pot this weekend! You'll be amazed at how versatile they are.
- 4 cups Dry Pinto Beans
- 1 whole Ham Hock
- 1 whole Onion, Diced
- 2 whole Red Bell Peppers, Diced
- 4 cloves Garlic, Minced
- 2 whole Jalapenos, Sliced
- 2 teaspoons Salt, More To Taste
- 2 teaspoons Chili Powder (optional)
- 2 teaspoons Black Pepper, More To Taste
Rinse beans under cold water, sorting out any rocks/particles.
Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
Couretsy of The Pioneer Woman