Recipe By : Bill Hatcher
Serving Size : 6 Preparation Time :0:20
Categories : Beans Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb pinto beans -- dry
1 med smoked ham hock
4 boullion cubes -- optional
1 med onion -- chopped
1 clove garlic -- minced
1 rib celery -- chopped
1/2 med bell pepper -- chopped
2 tsp chili powder -- or more to taste
2 tsp oregano
1 tsp cumin
crushed red pepper -- to taste
salt -- to taste
black pepper -- to taste
Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,
cover with water and bring to a boil. Boil 2 minutes and shut off heat.
Allow beans to set about 2 hours. Alternatively, beans may just be soaked
over night in cold water after washing.
Add all remaining ingredients except salt and black pepper and bring to a
boil; simmer covered until beans are at desired tenderness, about 1 1/2
hours. Add water as needed. Add salt and black pepper last few minutes of
cooking.
Virtually everything except the beans is optional; adjust for personal
taste. Good with 3 or 4 slices of bacon substitued for ham hock, or omit
both and use 2 tbs oil.
Serve with hot cornbread, green onions and fresh sliced tomatoes.
