Recipe - Southwestern Style Pinto Beans

2 pound Dry Pinto Beans soaked
Overnight
1 lg Ham Hocks
3 Jalepeno Peppers to
Taste
1 qt Tomatoes, Canned
5 Garlic Cloves to taste
2 md Onions finely chopped
1 tablespoon Salt to taste
2 tablespoon Chili Powder
1 teaspoon Oregano
1 teaspoon Summer Savory
2 tablespoon Sugar
1 Stalk Celery

Soak the pinto beans in water overnight, or about 68 hours. Drain the
water and rinse the beans well.

Simmer the ham hock for about 2 hours in enough water to cover; about 2
quarts. (You could also use a pound of side pork or slab bacon cut into 1
inch chunks.) Remove the meat from the hock and return it to the cooking
pot. Add the presoaked and rinsed beans to the pot, along with the rest of
the ingredients. Add enough water or tomato juice to bring the level to
about 4 One half quarts total volume. Cover and simmer for about 4 hours, or
longer if you have a slow cooker. Watch the liquid level while cooking so
the beans don't get too dry.

Adjust the hot peppers to suit your taste.

Recipe By : Steve Tobin srtobin@mmm.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini