*  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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