Southwestern Beans

1 16-oz. pkg. dried pinto beans
6 C. water
1 meaty ham bone
2 med. onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 10-oz. can tomatoes with chilies, chopped and undrained
2 tsp. brown sugar
1 tsp. salt
1 tsp. chili powder
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. dried whole thyme
1/2 tsp. dry mustard
Dash ground red pepper
2 bay leaves

Sort and wash beans; place in a Dutch oven. Cover with water 2″ above beans, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Drain beans, and return to Dutch oven. Add 6 cups water, ham bone, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender. Remove ham hock and bay leaves. Cut ham from hock; chop. Return ham to beans. Yield: 8 servings.

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