Pinto Beans

For a barbecue or picnic, this low-fat side dish is delicious with grilled meats.

Pinto Beans
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  • 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 - 2 whole canned jalapenos, drained, seeded, and chopped*
  • 2 - 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.

nutrition information

Per Serving: cal. (kcal) 217, Fat, total (g) 2, chol. (mg) 9, carb. (g) 37, fiber (g) 5, pro. (g) 15, vit. A (RE) 72, vit. C (mg) 11, sodium (mg) 279, calcium (mg) 61, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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