Smoky Cowpoke Pinto Beans
Hearty and smoky pinto beans simmered with ham hocks, green chilies, and a touch of sweetness—perfect for a comforting family meal.
Ingredients
- 1 lb dry pinto beans
- 6 cups water
- 2.5 lb smoked ham hocks
- 1 cup chopped onion
- 6 oz tomato paste
- 4 oz green chili peppers, seeded and chopped
- 3 to 4 teaspoons chili powder
- 1 tablespoon brown sugar
Instructions
- Rinse the pinto beans thoroughly and place them in a 5-quart Dutch oven or kettle with the cold water.
- Bring the beans and water to a boil, then reduce to a simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Without draining the water, add the smoked ham hocks and chopped onion to the beans. Bring to a boil again, then cover and cook over low heat for 1 hour, stirring occasionally.
- Remove the ham hocks from the pot. Carefully remove the meat from the bones, dice it, and discard the bones.
- Return the diced ham meat to the beans. Stir in tomato paste, green chili peppers, chili powder, and brown sugar.
- Cover and cook over low heat for about 30 minutes, stirring occasionally, until the beans are tender. Add additional water if needed to keep beans moist.
- Serve hot as a main dish or hearty side, perfect with cornbread or tortillas.
