TOTAL TIME: 1hr 5mins
PREP: 5 mins
COOK: 1 hr
1 lb fresh dry pinto or Mayacoba beans, sorted and rinsed*
1 smoked ham hock
1 (10 ounce) candiced tomatoes and green chilies
1 (32 ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, 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
Place beans in a large Dutch oven, and add water to cover.
Bring to a boil, and cook, uncovered, 30 minutes.
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.
By: Caroline Cooks