*  Exported from  MasterCook  *
 
                                Pinto Beans
 
 Recipe By     : Bill Hatcher
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Beans                            Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            pinto beans -- dry
    1      med           smoked ham hock
    4                    boullion cubes -- optional
    1      med           onion -- chopped
    1      clove         garlic -- minced
    1      rib           celery -- chopped
      1/2  med           bell pepper -- chopped
    2      tsp           chili powder -- or more to taste
    2      tsp           oregano
    1      tsp           cumin
                         crushed red pepper -- to taste
                         salt -- to taste
                         black pepper -- to taste
 
 Pick through beans to remove rocks, dirt, etc.  Rinse liberally 3 times,
 cover with water and bring to a boil.  Boil 2 minutes and shut off heat. 
 Allow beans to set about 2 hours.  Alternatively, beans may just be soaked
 over night in cold water after washing.
 
 Add all remaining ingredients except salt and black pepper and bring to a
 boil; simmer covered until beans are at desired tenderness, about 1 1/2
 hours.  Add water as needed.  Add salt and black pepper last few minutes of
 cooking.
 
 Virtually everything except the beans is optional; adjust for personal
 taste.  Good with 3 or 4 slices of bacon substitued for ham hock, or omit
 both and use 2 tbs oil.
 
 Serve with hot cornbread, green onions and fresh sliced tomatoes.
 
 
 
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