Creamy,Spicy Pinto's - Cassies Way
I also like to portion and freeze these using my vacuum sealer...they are freezer friendly...
I hope you'll give them a try...:)
2 lbdry pinto bean
1 largeham hock, smoked
1 largeonion, chopped
1 largered or green bell pepper, chopped
4 - 5 clovegarlic, minced
2 largejalapeno peppers, sliced ( with or without seeds, depending on whether you want heat ) i left the seeds ( optional )
·salt, pepper, cumin, chili powder to taste ( all optional ) i used 2 tsp salt, 1 1/2 tsp pepper, 1 tbsp chili powder, 1 1/2 tsp cumin
How to Make Creamy,Spicy Pinto's - Cassies Way
- Rinse your beans and sort.
Place your beans in a stock pot; along with ham hock. Cover with water to 2 inches above the beans.
Bring the beans to a boil; cover and simmer for 2 hours. Checking occasionally making sure they have enough water. Add more as needed, not too much though..you want them to have a nice creamy broth, not watered down.