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Ingredients
1 Pound dry pinto beans
1 to 2 Quarts cold water
1/4 Pound ham hock
1 Tablespoon chili powder
1 Tablespoon sugar
1 Teaspoon black pepper
1/4 Teaspoon cumin
1/4 Teaspoon oregano
1 Garlic clove, minced
1 Onion, chopped
1 Teaspoon salt
Instructions
Wash beans and place in a large pot of kettle. Add water and remaining ingredients (except salt, which should be added 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
Note: If cooking in crockpot, you will need 1 quart of water and cook them on LOW about 8 hours.