- four servings dried pinto beans
- 1 complete ham hock
- four cloves garlic herb, minced
- 2 red bell peppers, diced
- one whole onion, diced
- 2 teaspoons chili all-natural powder
- two teaspoons terrain black colored pepper
- 1 one/2 teaspoons sodium
Rinse off the legumes beneath cool h2o, sorting out any rocks or dust. Position the legumes in the stockpot with the ham hock and contain with h2o by 2 ins. Deliver to a boil, and right after that reduce to some simmer. Incorporate the container and simmer for two hrs, examining at times to make specific the liquid level is ok. Increase the volume of h2o as necessary.
Include in the garlic herb, reddish bell peppers and onions. Defend and carry on meals planning for the following hour or so or two, remembering to seem for the normal water stage.
Consist of the chili powder, black color pepper, and sea salt (or higher to taste). Then cover and make until the beans are gorgeous and soft, an extra twenty to thirty minutes. The water need to be really thicker and stew-like, not slim this kind of as a soup.
Offer you with cornbread being a dinner, or spot on top of nachos, tacos, and so forth.