Pinto Beans
Recipe from
Better Homes and Gardens
For a barbecue or picnic, this low-fat side dish is delicious with grilled meats.
Servings:
8 to 10 servings
Prep Time:
15 mins
Total Time:
3 hrs 45 mins
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Ingredients
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1 pounddry pinto beanssee savings
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8 cupswatersee savings
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2smoked pork hockssee savings
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2 tablespoonsWorcestershire saucesee savings
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Dashliquid smoke (optional)see savings
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1 mediumonion, choppedsee savings
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1 teaspoongarlic powdersee savings
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2 tablespoonschili powdersee savings
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1 to 2 wholecanned jalapenos, drained, seeded, and chopped*see savings
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2 to 3 dashesbottled hot pepper saucesee savings
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Bottled barbecue sauce (optional)see savings
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Directions
1.
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.)
2.
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.
3.
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.
Note
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.
Nutrition information
Per serving: 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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