By Valeria on November 28, 2005
Photo by Susie D
Photo by Susie D
"This is great served over corn bread on a cold winter day. If you can't find a ham hock, use a couple of slices of bacon. Also make sure that your chipotle pepper is straight from the can. I used one that had been in the refrigerator for months and it didn't add much flavor to things."
Serving Size: 1 (123 g)
Servings Per Recipe: 8
"I made this yesterday for lunch with a friend and really enjoyed it. I did add a little Mexican oregano, pickled jalapeno juice and garnished with fresh chopped cilantro leaves. I used bacon because that is what I had on hand. I think this would be great with black beans also. The leftover beans are cooking in my crockpot right now in a batch of chili. Thanks for a easy tasty recipe!"
" Excellant flavor, goes great with Barbeque, and the whole family loved them. I used the leftovers to make burritos with, just mashed and rolled in tortillas with a little cheese and they were great too. Thanks "
"This made a very nice pot of mildly spicy beans. I love to use chipolte for the smoky flavor they add. I subbed canned tomatoes and near the end threw in some smoked sausage (no ham hock on hand). Thanks for sharing your recipe Valeria! "
"I made these as written,but left the chipotle pepper in the whole time, and they were delicious. We like spicy food. To Callahan9119, if you had read the instructions carefully, Valeria does state to cook the beans until tender. That took me about 1 1/2 hours."
"I don't know what planet you live on where dried pinto cook in less than an hour. Even if you soaked them for 24 hours it is impossible....you must like crunchy beans.
Anyway, the ingredients in the recipe are good. I added more garlic and spice and kept the pepper in the whole time, otherwise you couldn't even taste it. I had a ham hock in there, but honestly it didn't add much. Next time I'll just add some "better than bouillon" beef base or something."
"Very tasty! I didn't have any ham on hand, so I added some beef bouillon granules and it worked just fine. Thanks Valeria, for helping me finish a bag of pintos from my pantry!"
"These are very good. A nice slightly spice side dish with mexican food. I did mine in the crockpot. I first soaked the beans overnight, then drained and put everything except the tomatoes in the crockpot. When the beans were tender, I stirred in the tomatoes. Cooled everything and placed in the freezer. These thawed and reheated beautifully. thanks for sharing a great recipe!"
"Love hot beans! I just chopped up my chipotle and left it in. I did oversalt a little at the end, so I mixed it with a little rice when I served it and it was great!"
"I am so bummed. I couldn't find the can of chipotles after I started making this recipe so I had to make it without the chipotle pepper. Regardless, the beans were full of flavor and very tasty. My 18 month old son especially liked them and he is a very picky eater. I liked the idea of the hamhock. It added an overall meaty flavor to the beans."
"Being inexperienced in using chipotle peppers I tried it anyway - cautiously. It was delicious! Everyone commented on the wonderful flavor. I served it with Mexican Cornbread, recipe 22323. Since the can of chipotle I used with the beans had about eight 2-1/2" peppers in it and I wanted to utilize them before they spoiled, I decided to substitute them for the jalapenos in the cornbread -- just minced a couple and added to the batter and that went very well, also. All in all, we had an excellent one-pot meal - different and enjoyable. This will be seen frequently on our table. Thanks for posting it."