Ingredients:
1 lb fresh dry pinto beans, sorted and rinsed*
1 smoked ham hock
1 (10 ounce) cans diced tomatoes and green chilies
1 (32 ounce) containers chicken broth
1 green bell peppers, chopped
1 celery ribs, chopped
1/2 onions, chopped
1 dash red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
hot cooked rice
Directions:
Place beans in a large Dutch oven, and add water to cover.
Bring to a boil, and cook, uncovered, 30 minutes.
Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
*Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.
Servings: 8-10
Time preparation: 5 min.
Time total: 65 min.