Chili Beans
Shannon Wade
ingredients
- 1 lb pinto beans (dry)
- 8+ cups water
- 1 (3/4 lb) ham hock or 1 pound fried hamburger, drained
- 1 cup onion, chopped (1 small onion)
- 1/2 cup bell pepper, chopped
- 3-4 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1 (16 ounce) can stewed diced tomatoes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1/4 teaspoon cumin
- salt and pepper to taste
directions
- 1
Pick through beans to remove anything odd, rinse and place in a large bowl cover with 5 cups of water with 1/2 teaspoon salt, allow to soak overnight.
- 2
Drain and rinse beans, pour into a large stew pot. Add the and rest of the ingredients, bring to a boil on high stirring every couple of minutes.
- 3
As soon as it reaches a boil reduce heat to a very slow simmer. Taste the juice and add salt if needed, about 1/2 to 3/4 teaspoon.
- 4
Simmer slowly for about 4 hours. (Or, place in crock pot to simmer all day long while you are at work. Make sure you have plenty of water in the pot so the beans don’t dry out.) Stir occasionally and keep a check on the liquid to make sure it does not dry out. It should remain soup-like.
- 5
Serve with cornbread. (Recipe is the Brunch & Breads section.)
Source: ~ Mom ~
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