Spicy Beans

Next time, I will be halving this recipe for sure - it was a great side dish. I cannot wait to make them again. I really want to try to turn these into refried beans!

(Print)
What you need:

• 4 cups dry pinto beans
• 1 ham hock (I subbed with chicken bouillion cubes)
• 1 onion, diced
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• 2 jalapenos, sliced
• 2 tsp. salt
• 2 tsp. chili powder
• 2 tsp. black pepper

Directions:

1. Rinse beans under water and drain.
2. Place in a stock pot with ham hock/chicken bouillion cubes and cover with water. You'll want about 2 inches of water over the top of the beans.
3. Bring to a boil and turn down low to simmer for 2 hours, covered. Check the water level occasionally.
4. Add onion, pepper, garlic, and jalapeno. Cover and cook for an hour or two longer. Check the water level occasionally.
5. Add salt, pepper, and chili powder. Cover and cook for 20 to 30 more minutes.

Recipe from Pioneer Woman

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