Prep 10 mins
Cook 4 hrs
Wonderful meal on a cold winter day. Serve it over hot, buttered cornbread. We especially like Sweet Cornbread, which is just the right amount of sweetness to balance all the spicy. Top with grated cheddar cheese and a dollop of sour cream. Just a note: many people soak their beans the night before. I prefer to skip that step and think the bean broth is much more tasty when slow cooked for hours. Delicious!
- 4 cups dry pinto beans
- 1 ham hock, whole
- 1 onion, Diced
- 2 red bell peppers, Diced
- 4 garlic cloves, Minced
- 2 jalapenos, Sliced
- 2 teaspoons salt, More To Taste
- 2 teaspoons chili powder (optional)
- 2 teaspoons black pepper, More To Taste
- 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.