Prep 10 mins
Cook 4 hrs 30 mins
Another great recipe from the Pioneer Woman as shown on the foodnetwork. Serve with cornbread for a main dish or use on tacos, nachos, etc.
- 4 cups dried pinto beans
- whole ham hock
- 4 garlic cloves, chopped
- 1 medium onion, chopped
- 2 red bell peppers, seeded and chopped
- 1 1⁄2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
- After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
- Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
- Serve with cornbread or on nachos, tacos, etc.
Made these tasty beans for tonight's dinner. I have never made them with red bell pepper before -- we generally use jalapeno pepper to spice them up a bit. Next time I would reduce the amount of red bell pepper (or eliminate it all together) as I think they add a bitter note to the beans. I would probably add some jalapeno as well to give them a little "kick" -- just a personal preference. Made for Spring PAC, March 2013.