There’s nothing better than a big ol’ pot of beans, especially when they’re seasoned with peppers. Serve with cornbread.
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Ingredients
- 4 c. Dry Pinto Beans
- 1 whole Ham Hock
- 1 whole Onion, Diced
- 2 whole Red Bell Peppers, Diced
- 4 cloves Garlic, Minced
- 2 whole Jalapenos, Sliced
- 2 tsp. Salt, More To Taste
- 2 tsp. Chili Powder (optional)
- 2 tsp. Black Pepper, More To Taste
Directions
- Rinse beans under cold water, sorting out any rocks/particles.
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. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
My name is Pioneer Woman and I love beans.
Hi, Pioneer Woman.
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 or tacos, mashed and turned into refried beans. They’re cheap, they’re full of protein and fiber, and they’re a cinch to throw on the stove and forget about for several hours.
Beans are good.
A big pot of beans don’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. And here’s my favorite way to eat the suckers:
1. Get a big piece of cornbread.
2. Split it in half and lay both pieces cut side up on a plate.
3. Ladle beans and plenty of juice over the cornbread.
4. Go to town. Figuratively speaking.
Here’s a nice, spicy variation made delicious with bell pepper and jalapenos. I made them a few weeks ago and we chowed down on them in one form or another for a few days. Major yum.
Start with pinto beans.
Rinse them in a colander under cold water.
Pick through the beans and remove any pebbles or other debris that doesn’t belong.
Throw ’em into a pot and cover with water by about two inches.
Grab a ham hock and throw it in with the beans. You can also do diced ham, diced bacon–any fatty/salty pork product with some fat for flavor.
Bring ’em to a boil…
…Then reduce the heat to a simmer.
Cover and simmer for a couple of hours. I did cover the pot tightly, but I wanted to let a little steam out for this photo because I love photographing steam. It’s a weird, twisted hobby of mine.
UPDATE: A note about soaking: I never soak my pinto beans. The reason for this is that I am not a planner. I want to have the idea to make beans, then just make beans without a bunch of waiting. But if you are a soaker, you can go about it two ways:
1. Cover the beans with water, then cover and allow to sit for four to six hours. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.
2. Bring beans to a boil, the turn off the heat. Cover and allow to sit for an hour or two. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.
But that’s too much work for me.
While the beans are simmering, dice up a big, fat onion.
Do the same with a couple of red bell peppers.
Slice up a couple of jalapenos, too. Leave in the seeds if you can handle the heat!
After the beans have simmered for a couple of hours, throw in the onions and peppers.
Stir them in, then cover and continue to simmer for an hour or two. You’ll want to watch the beans as they cook. If the water level gets too low, add in more…but not too much! You want to have a nice, thick bean gravy when it’s all said and done.
Oh! And be sure to add salt…
And plenty–plenty, plenty, plenty–of black pepper.
Mmmm. This is awhile later. It’s looking thick and rich and delicious, and the juice/gravy is just right.
Score. A direct hit.
If you’re not a bean person, make a pot this weekend! You’ll be amazed at how versatile they are.
If you are a bean person, whip up this spicy batch next time. It’ll clear your sinuses, and add a nice kick to your Mexican dishes.
Enjoy!