Mexican Beans
4 cups pinto beans
1 large onion
2 large tomatoes or 1 can stewed tomatoes
8 oz salt pork or ham hock
2 tsp salt, or to taste
1 tsp garlic powder
1 tsp cumin seeds
1 tsp pepper
1 jalapeno pepper
Soak beans in water overnight; rinse
Place beans in crockpot, cover with water
Add all the ingredients
Cook on high for 10-12 hours
Check water level occasionally
Serve with cornbread or mash and use as refrieds
May be frozen
Recipe submitted by Dobie on 3/30/98
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