Creamyspicy Pintos Cassies Way Recipes

CREAMY,SPICY PINTO'S - CASSIES WAY

Creamy,Spicy Pinto's - Cassies Way image

The title says it all...these beans have just the right heat, and are so, so creamy...I love serving these with a crunchy piece of cornbread and fried taters. If you're not into spicy...leave the spices and jalapeno's out...they will still be amazingly creamy and delicious. I also like to portion and freeze these using my...

Provided by Cassie *

Time 4h10m

Number Of Ingredients 7

Ingredients

2 lb dry pinto bean
1 large ham hock, smoked
1 large onion, chopped
1 large red or green bell pepper, chopped
4 - 5 clove garlic, minced
2 large jalapeno peppers, sliced ( with or without seeds, depending on whether you want heat ) i left the seeds ( optional )
salt, pepper, cumin, chili powder to taste ( all optional ) i used 2 tsp salt, 1 1/2 tsp pepper, 1 tbsp chili powder, 1 1/2 tsp cumin

Steps:

1. Rinse your beans and sort. Place your beans in a stock pot; along with ham hock. Cover with water to 2 inches above the beans. Bring the beans to a boil; cover and simmer for 2 hours. Checking occasionally making sure they have enough water. Add more as needed, not too much though..you want them to have a nice creamy broth, not watered down.
2. After the 2 hours; add your onion, garlic and peppers ( if using ). Cover and continue to simmer another 1 1/2 - 2 hours. Keep a check on the water. Add more if needed.
3. Once the beans are nice and creamy with about 20 minutes left to cook; add your seasonings ( salt, pepper, cumin, chili powder ) optional. Stir to thoroughly combine.
4. Test and make sure the beans are cooked. They should be nice and tender, and broth should have a nice creamy texture. Excellent served with a slice of cornbread...so, so good!

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