Spicy Beans

I was looking for a bean dish to serve with Mexican food last week.  I ran across this recipe on ThePioneerWoman blog and boy! did it ever fit the bill.  Not just a good side dish for Mexican food, but with other dishes.  Tonight we're having a garden vegetable dinner (tomatoes, cucumbers, zucchini) with cornbread and I have a bit of beans leftover which will work wonderfully.  Ree (the pioneer woman) does not overnight-soak her beans, just puts them on the stove ready to go.  I'm old school, so I did do the "bring beans to a boil, remove from heat, keep covered for one hour, rinse, and then start cooking" process.

I have been looking for a recipe like this for the longest time.  It will definitely be a staple in our home from here on out.

SPICY BEANS (NOTE: I cut this recipe in half, using about 2 cups/8 oz pintos, and some cubed ham used for seasoning)

4 cups dry pinto beans

1 whole ham hock

1 whole onion, diced

2 whole red peppers, diced

4 cloves garlic, minced (about 4 tsp)

2 whole jalapenos, sliced (I seeded mine for less heat)

2 tsp salt, or to taste

2 tsp chili powder (optional)

2 tsp black pepper, or to taste

Rinse beans under cold water, sorting out any rocks/particles.

Place beans in a stock pot with the ham hock and cover with water by 2".  Bring to a boil, then reduce to a simmer.  Cover the pot and simmer for about 2 hours, checking occasionally to make sure the water level is fine.  Add more water as needed (don't overdo it, though, you'll eventually want a bit of "bean gravy").

Then throw in diced onion, red bell pepper, garlic, and jalapeno.  Cover and continue cooking for another hour or two, remembering to check the water level.

Add salt, chili powder (if desired) and pepper, then cover and cook for another 20-30 minutes, or until beans are tender.  Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.