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Best Pinto Beans

Best Pinto Beans

Southern Living JUNE 2003

  • Yield: Makes 8 servings

Ingredients

  • 1 pound fresh pinto beans, sorted and rinsed*
  • 1 smoked ham hock
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 1 (32-ounce) container chicken broth
  • 1 green bell pepper, chopped
  • 1 celery rib, chopped
  • 1/2 onion, chopped
  • Dash of red hot sauce
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • Hot cooked rice

Preparation

Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.

Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender. Serve over rice.

*Dried pinto beans may be substituted for fresh.

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