Spicy Beans

4.8(8)

There's nothing better than a big ol' pot of beans, especially when they're seasoned with peppers. Serve with cornbread.

by Ree | The Pioneer Woman·published 2011-08-04

LegumesMain Courses

Servings

Total time

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prep 5 min

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Ingredients (9)

serves

Instructions (4 steps)

01Rinse beans under cold water, sorting out any rocks/particles.
02Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
03Then 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.
04Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

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Not rich — missing servings, total time, or calories.