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Spicy Beans

If you're not a bean person, make a pot this weekend! You'll be amazed at how versatile they are.

Spicy Beans

Print Grocery List Print Recipe
Serves: 8 Total Time: 4 hours and 10 minutes

Ingredients



  • 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

Instructions

1

Rinse beans under cold water, sorting out any rocks/particles.

2

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.

3

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.

4

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.

5

Couretsy of The Pioneer Woman

 

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