Southwestern style pinto beans
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Southwestern style pinto beans
  Beans    Vegetables  
Last updated 6/12/2012 1:23:51 AM. Recipe ID 57141. Report a problem with this recipe.
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      Title: Southwestern style pinto beans
 Categories: Pulses and, Vegetables
      Yield: 1 Servings
      2 lb Dry Pinto Beans -- soaked
      1 lg Ham Hocks
      3    Jalepeno Peppers -- to
      1 qt Tomatoes, Canned
      5    Garlic Cloves -- to taste
      2 md Onions -- finely chopped
      1 tb Salt -- to taste
      2 tb Chili Powder
      1 ts Oregano
      1 ts Summer Savory
      2 tb Sugar
      1    Stalk Celery
  Soak the pinto beans in water overnight, or about 6-8 hours. Drain the
  water and rinse the beans well.
  Simmer the ham hock for about 2 hours in enough water to cover; about
  2 quarts. (You could also use a pound of side pork or slab bacon cut
  into 1 inch chunks.) Remove the meat from the hock and return it to
  the cooking pot. Add the pre-soaked and rinsed beans to the pot,
  along with the rest of the ingredients. Add enough water or tomato
  juice to bring the level to about 4 1/2 quarts total volume. Cover
  and simmer for about 4 hours, or longer if you have a slow cooker.
  Watch the liquid level while cooking so the beans don't get too dry.
  Adjust the hot peppers to suit your taste.

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Recipe ID 57141 (Apr 03, 2005)

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