| 1 Pound Dry Pinto Beans 1 to 2 Quarts of cold water 1/4 Pound ham hock or 3 or 4 slices bacon 1 Tablespoon chili powder 1 Tablespoon sugar 1 Teaspoon black pepper 1/4 Teaspoon ground cumin 1/4 Teaspoon Mexican oregano 1 Clove minced garlic 1 Medium chopped onion 1 Teaspoon salt Wash beans and place in a large pot or kettle. Add water and remaining ingredients except the salt, which should be added 30 minutes before beans are done. Cover and simmer for 5 to 6 hours.* Check liquid level occasionally, adding more water as needed (Always add boiling water, never cold water). *Note: This recipe works especially well in a crockpot. If you use that method, use only one quart of water and cook an the low setting for about 8 or 9 hours. This recipe is good for the general palate. You may want to spice it up a bit by using more chili powder and/or garlic. Some ground ancho pepper or chipotle pepper could be added. |
