The Pioneer Woman Tasty Kitchen
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Spicy Beans

4.75 Mitt(s) 8 Rating(s)8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5

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Level: Easy

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Description

There’s nothing better than a big ol’ pot of beans, especially when they’re seasoned with peppers. Serve with cornbread.

Ingredients

  • 4 cups Dry Pinto Beans
  • 1 whole Ham Hock
  • 1 whole Onion, Diced
  • 2 whole Red Bell Peppers, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Jalapenos, Sliced
  • 2 teaspoons Salt, More To Taste
  • 2 teaspoons Chili Powder (optional)
  • 2 teaspoons Black Pepper, More To Taste

Preparation

Rinse beans under cold water, sorting out any rocks/particles.

Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.

Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

6 Comments

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Tracy Bassett on 8.18.2013

These beans were fantastic. I used a ham shank because that’s just what I had on had. I also pureed the vegetables after steaming them because my boys won’t eat anything that resembles onions or peppers. I also drained a bit of the liquid out and added diced skinless sausage links because my kids love them. I would definitely make this again.

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Vivianna Van Horst on 3.18.2012

Ree, I just have to say… I LOVE YOU FOR GIVING US THIS RECIPE! I made these for my St. Patty’s day party and they were AMAZING! Everyone loved them! THANK YOU THANK YOU THANK YOU!!

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Clabbergirl on 8.8.2011

In the picture on the blog, I see that you took a picture of 4 POUNDS of beans. Is the recipe supposed to be for 4 cups or 4 lbs? I used 2 lbs (4 cups). Maybe that is why my final dish was so watery. Sheesh.

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Clabbergirl on 8.4.2011

Wow! Thanks for editing the recipes. Luckily, I guessed right. I have been simmering my beans for almost 41/2 hours now and they’re still very watery. Should I just leave it uncovered until it looks like the picture? Will the beans disintegrate? Dang!

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EatLiveRun on 8.4.2011

Yum… I cannot wait to make these this weekend! Thanks Ree for such a great (and simple) recipe!

8 Reviews

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Tracy Bassett on 8.18.2013

These beans were excellent but I may add little less water in the beginning. My kids don’t like the vegetables so I pureed them so they wouldn’t know they were there.

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jlt428 on 12.6.2011

These were wonderful and turned out great! I made a half-recipe, and my husband absolutely loved them!

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Stacy Makes Cents on 10.17.2011

These are so delicious! I love beans and cornbread, but sometimes it’s nice to have a variation. Just the right amount of spiciness. Thanks Ree!
I did do a “quick soak” of these before I started cooking them. They turned out great!

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Judy on 9.30.2011

These are wonderful! I speeded up cooking the beans by doing the 1st phase in a pressure cooker. I added the ham hock, beans and water to the cooker, brought up to pressure and cooked for 30 minutes. Then I just added the beans and the vegetable ingredients to a soup pot and cooked everything for about another 2 hours, and finished by adding the chili powder, salt and pepper.

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ladyaggie on 8.27.2011

My husband made this recipe using sliced smoked turkey sausage instead of a hamhock. The beans were outstanding! We’ll definitely make this again. Both of us loved it!

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