Pinto Beans Recipe
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For a barbecue or picnic, this low-fat side dish is delicious with grilled meats.
Ingredients
- 1 pound dry pinto beans
- 8 cups water
- 2 smoked pork hocks
- 2 tablespoons Worcestershire sauce
- Dash liquid smoke (optional)
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 to 2 whole canned jalapenos, drained, seeded, and chopped*
- 2 to 3 dashes bottled hot pepper sauce
- Bottled barbecue sauce (optional)
- Rinse beans. Combine with 4 cups of the water in a Dutch oven. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, place beans and 4 cups water in a large bowl; cover. Set in a cool place 6 to 8 hours.)
- Drain beans and rinse. Return to pan. Add remaining 4 cups water and ham hocks. Stir in Worcestershire sauce, liquid smoke (if desired), onion, garlic powder, chili powder, jalapeno pepper, and pepper sauce.
- Bring to boiling; reduce heat. Cover and simmer 2-1/2 hours or until beans are tender. Add more water, if necessary, and stir occasionally. Add barbecue sauce to taste during last 5 to 10 minutes of cooking, if desired. Remove pork hocks; remove meat from bones and discard bones. Chop meat and stir into beans. Makes 8 to 10 servings.
- Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.
- Calories 217, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 9 mg, Sodium 279 mg, Carbohydrate 37 g, Fiber 5 g, Protein 15 g. Daily Values: Vitamin A 7%, Vitamin C 19%, Calcium 6%, Iron 27%.
- Percent Daily Values are based on a 2,000 calorie diet
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