Try this recipe for a meatless meal. Rice and pinto beans served with cornbread make a complete protein.
- 1 pound dry pinto beans, sorted and rinsed
- 1 smoked ham hock
- 1 10-ounce can diced tomatoes and green chilies
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 1 onion, chopped
- 1 dash hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- hot cooked rice
Cover beans with water and soak overnight. Drain.
Place beans in a large Dutch oven, and add water to cover.
Add ham hock.
Bring to a boil, and cook, uncovered, 30 minutes.
Add remaining ingredients and cook 55 minutes or until beans are tender.
Remove a cup on beans from pot, blend until creamy.
Return to pot, stirring to combine.
Serve over rice.
Pinto beans freeze well.