Pinto Bean Casserole

Pinto Bean Casserole
Pinto Bean Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound dried pinto beans

  • water

  • 1/4

    pound lean ham, cubed

  • 1

    cup chicken broth

  • 1

    large yellow bell pepper, seeded and coarsely chopped

  • 1

    large red bell pepper, seeded and coarsely chopped

  • 1

    large green bell pepper, seeded and coarsely chopped

  • 4

    cloves garlic, peeled and finely chopped

  • 2

    teaspoons cayenne pepper

  • 1

    tablespoon honey

Directions

DIRECTIONS: Soak beans overnight in water to cover. Rinse beans, then place them in a 4-quart saucepot and cover again with water. Cook over high heat until water boils rapidly. Drain beans into a colander; rinse thoroughly with cold water. Wash pot to remove all starch accumulated on sides. Return thoroughly rinsed beans to clean pot; add 5 cups cold water and ham. Simmer over low heat 1-1/2 hours. Add chicken broth, bell peppers, garlic and cayenne pepper. Simmer 20 minutes, or until beans are tender. Gently stir in honey. Pour bean mixture into a buttered 3-quart casserole dish. Bake in a preheated 325-degree oven 12 minutes.

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