Southern Living Pinto Beans

This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1  lb  fresh dry pinto beans, sorted and rinsed*
• 1  smoked ham hock
• 1 (10 ounce) can  diced tomatoes and green chilies
• 1 (32 ounce) container chicken broth
• 1  green bell pepper, chopped
• 1  celery rib, chopped
• 1⁄2 onion, chopped
• 1  dash  red hot sauce
• 1  teaspoon salt
• 1  teaspoon garlic powder
• 1  teaspoon oregano
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon black pepper
• 1  teaspoon Worcestershire sauce
•  hot cooked rice

Directions

1. Place beans in a large Dutch oven, and add water to cover.
2. Bring to a boil, and cook, uncovered, 30 minutes.
3. Drain.
4. Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
5. Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
6. *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.