Recipe By : WENDELL SMITH (JXWR40A)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry pinto beans
1 quarts cold water -- (1 to 2)
1/4 pound ham hock
1 tablespoon chili powder
1 tablespoon sugar
1 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
1 garlic clove -- minced
1 onion -- chopped
1 teaspoon salt
Wash beans and place in a large pot or kettle. Add water and remaining
ingredients (except salt, which should be added 30 minutes before beans
are done). Cover and simmer for 5 to 6 hours. Check liquid level
occasionally and add more water (add boiling water, never cold) as needed
to keep beans covered. Jo, these are as good as pinto beans can get for
the general palate, but can be spiced up by adding more garlic and/or
chili powder. This recipe works especially well in a crockpot. If cooked
in a crockpot, you will need 1 qt of water and cook them on the low
setting. It also may take a little longer than the 5 to 6 hours. The next
time you are having a cookout give these a try and let me now what you
think. Wendell in Jackson, Ms.
