PINTO BEANS

1 lb dry pinto beans
1 medium smoked ham hock*
1 medium onion, chopped
1 rib celery, chopped
1/2 medium bell pepper, chopped
4 bouillon cubes (optional)
1 clove garlic, minced
2 tsp chili powder (or more to taste)
2 tsp oregano
1 tsp cumin
crushed red pepper (to taste)
salt and black pepper (to taste)

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times, cover with water and bring to a boil. Boil 2 minutes and shut off heat. Allow beans to set about 2 hours. Alternatively, beans may just be soaked overnight in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a boil; simmer covered until beans are at desired tenderness, about 1 1/2 hours. Add water as needed. Add salt and black pepper last few minutes of cooking.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

*Good with 3 or 4 slices of bacon substituted for ham hock, or omit both and use 2 tbsp. oil.

NOTE: Virtually everything except the beans is optional; adjust for personal taste.

Servings: 6
Source: Bill Hatcher