Southern Living JUNE 2003
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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