Spicy Beans
4 cups Dry Pinto Beans
1 whole Ham Hock or Ham Bone
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 Black Pepper, More To Taste
1 whole Ham Hock or Ham Bone
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 Black Pepper, More To Taste
Rinse beans under cold water, sorting out any
rocks/particles. Soak 4-6 hours,
changing water halfway through.
Rinse beans and place in a stock pot with the ham 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 if 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 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.
Modified from Pioneer Woman.
Makes a LOT!
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