These spicy pinto beans are cooked slowly with bell pepper, jalapeño, and a ham hock until they're tender. Serve them with cornbread for a comforting recipe!
Gordon SawyerYields: 12 serving(s)Prep Time: 10 minsTotal Time: 4 hrs 10 minsSavePrintMy name is Daily Meal Journal — I love beans.
Sorry. It’s true, though. A big pot of brown beans simmering on the stove is one of life’s most basic, simple joys. Beans can be served with cornbread, piled on top of nachos (especially these cowboy nachos) or tacos, mashed and turned into refried beans—they're so versatile! They’re also budget-friendly, full of protein and fiber, and a cinch to throw on the stove and forget about for several hours.
A big pot of beans doesn't necessarily need a bunch of fuss. A ham hock (or pieces of bacon or ham) and salt and pepper are often all they need, but this spicy variation, made with bell pepper and jalapeño, kicks things up a notch. These beans are tremendously good and flavorful, and here’s my favorite way to eat the suckers:
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Rinse the beans under cold water, removing any rocks or particles.
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Step
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Place the beans in a stockpot or large Dutch oven with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is above the beans. Add more water as needed.
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Then throw in the garlic, bell peppers, jalapeños, and onion. Cover and continue cooking for another 1 to 2 hours, remembering to check the water level.
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Add the salt, pepper, and chili powder (if you like). Cover and cook until the beans are lovely and tender, 20 to 30 minutes. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
