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Receta Southwestern Style Pinto Beans

Name: Southwestern Style Pinto Beans
Ingredients: 2 lb Dry Pinto Beans -- soaked; Overnight; 1 lrg Ham Hocks; 3 x Jalepeno Peppers -- to; Taste; 1 quart Tomatoes, Canned; 5 x Garlic Cloves -- to taste; 2 med Onions -- finely minced; 1 Tbsp. Salt -- to taste; 2 Tbsp. Chili Pwdr; 1 tsp Oregano; 1 tsp Summer Savory; 2 Tbsp. Sugar; 1 stalk Celery

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Ingredientes

2 lb Dry Pinto Beans -- soaked
Â Â Overnight
1 lrg Ham Hocks
3 x Jalepeno Peppers -- to
Â Â Taste
1 quart Tomatoes, Canned
5 x Garlic Cloves -- to taste
2 med Onions -- finely minced
1 Tbsp. Salt -- to taste
2 Tbsp. Chili Pwdr
1 tsp Oregano
1 tsp Summer Savory
2 Tbsp. Sugar
1 stalk Celery

Direcciones

Soak the pinto beans in water overnight, or possibly about 6-8 hrs. Drain the water and rinse the beans well.
Simmer the ham hock for about 2 hrs in sufficient water to cover; about 2 qts. (You could also use a lb. of side pork or possibly slab bacon cut into 1 inch chunks.) Remove the meat from the hock and return it to the cooking pot. Add in the pre-soaked and rinsed beans to the pot, along with the rest of the ingredients. Add in sufficient water or possibly tomato juice to bring the level to about 4 1/2 qts total volume. Cover and simmer for about 4 hrs, or possibly longer if you have a slow cooker. Watch the liquid level while cooking so the beans do not get too dry.
Adjust the warm peppers to suit your taste.