“This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans in a large Dutch oven, and add water to cover.
  2. Bring to a boil, and cook, uncovered, 30 minutes.
  3. Drain.
  4. Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
  5. Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
  6. *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.

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