Pinto Bean Stew

Here's a tasty recipe using pink or pinto beans with ham hock, tomatoes, and seasonings.

Ingredients:

• 1 pound dried pinto beans, washed, picked over and drained
• ham bone or large ham hock
• 1 teaspoon salt
• 1/8 teaspoon Tabasco or other hot pepper sauce
• 2 to 3 tablespoons bacon drippings or butter
• 1 large onion, chopped
• 1 large clove garlic, minced
• 1 can (about 15 ounces) tomatoes, chopped
• 1/4 cup finely chopped parsley
• 1/4 teaspoon ground thyme
• 1/4 teaspoon ground marjoram
• 1 tablespoon chili powder, or to taste

Preparation:

In deep stock pot, cover beans with cold water and and let soak overnight. Next day, add ham bone, salt, and Tabasco sauce. Bring beans to a boil; reduce heat. Cover and simmer for 1 hour, or until beans are tender. Drain beans, reserving liquid. While beans are cooking, heat bacon drippings or butter in a skillet; add onion and garlic and cook over medium low heat until onion is tender. To skillet, add tomatoes, parsley, thyme, marjoram, chili powder, and 1 cup of the reserved cooking liquid. Taste and add salt if necessary. Cover and cook over low heat, stirring occasionally, for about 45 minutes. Combine tomato mixture with beans; simmer over low heat for 15 minutes. Remove ham hock or ham bone before serving.
Serves 6 to 8.

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Pinto Beans, Low Fat
Kamara's Greens and Pinto Beans
Chili Soup with Pinto Beans
Southwestern Beef and Pinto Beans
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