Beans - Spicy

By SallySmo

Pioneer Woman recommends these over cornbread but also piled on top of nachos or tacos, or mashed and turned into refried beans

Ingredients

• 4 cups Dry Pinto Beans
• 1 whole Ham Hock
• 4 cloves Garlic, Minced
• 1 whole Onion, Diced
• 2 whole Red Bell Peppers, Diced
• 2 whole Jalapenos, Sliced
• 2 teaspoons Salt, More To Taste
• 2 teaspoons Black Pepper, More To Taste
• 2 teaspoons Chili Powder (optional)

Preparation

Step 1

Rinse beans under cold water, sorting out any rocks/particles.

Place beans in a pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Throw in diced onion, red bell pepper, and jalapeno. Cover and continue cooking for another hour, remembering to check the water level.

Add salt and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

-Pioneer Woman