If you're not a bean person, make a pot this weekend! You'll be amazed at how versatile they are.
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
- 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
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!
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