You’ll love how great these spicy beans turn out 🙂
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“A big pot of brown beans simmering on the stove is one of life’s most basic, simple joys. Beans can be served with cornbread, piled on top of nachos or tacos, mashed and turned into refried beans. They’re cheap, they’re full of protein and fiber, and they’re a cinch to throw on the stove and forget about for several hours.”
I love beans, too! baked beans are one of my fave ways to cook them but this recipe is coming in at a close second.
Ingredients
4 cups Dry Pinto Beans
1 whole Ham Hock
1 whole Onion, Diced
2 whole Red Bell Peppers, Diced
4 cloves Garlic, Minced
2 whole Jalapenos, Sliced
2 teaspoons Morton Salt, More To Taste
2 teaspoons McCormick Chili Powder (optional)
2 teaspoons Black Pepper, More To Taste
Instructions
Rinse beans under cold water, sorting out any rocks/particles.
Place beans in a stock 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.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) 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.
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Quick Tip: Pair these spicy beans with your favorite BBQ chicken dinner for a yummy meal.
Thank you to TPW for this great recipe.
