My sister visited this summer – and while that was awesome, she made it even more memorable by making these amazing beans! This will forever be my go-to recipe for pinto beans and the whole family enjoys them – so much that I made them three times in one month. Don’t let the “spicy” deter you, these are easily modified. Two teaspoons of pepper is too much for our palettes, so I only add 1 or 1 1/2 teaspoons. Thanks for reading, enjoy!
Spicy Beans – adapted from The Pioneer Woman
- 4 cups Dry Pinto Beans
- 1 whole Ham Hock
- 2 quarts of water (this is the perfect amount for me)
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 whole Jalapenos, Sliced
- 2 teaspoons Salt, More To Taste
- 2 Tablespoons Chili Powder
- 1 – 1 1/2 teaspoons Black Pepper
Sort through the beans, making sure to pick out all the weird looking and broken beans and rocks. Dump the sorted beans in a large colander and rinse thoroughly with cold water.
Place beans in a stock pot 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 fine. Add more water as needed.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender.