PINTO BEANS

Pinto Beans

READY IN: 1 hr 5 mins

SERVES: 8-10

1  lb  fresh dry pinto beans, sorted and rinsed*

1  smoked ham hock

1 (10 ounce) can  diced tomatoes and green chilies

1 (32 ounce) container chicken broth

1  green bell pepper, chopped

1  celery rib, chopped

1⁄2 onion, 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

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.