My Homemade Western-style Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Serrano Pepper, 1 pepper, choppedBell pepper, 1 pepper, choppedOnions, 1 large choppedGarlic, 1/2 head minced2 smoked ham shanks or hocks, about 1.85 poundsPinto beans, dry, 4 cupsEmbasa chipotle peppers in adobo sauce, 1/2 of a 7 oz can, choppedSafeway fire roasted diced tomatoes with garlic, 1 canWorcestershire Sauce, to tasteSalt, to taste
Rinse dry beans and soak in twice the amount of water, overnight.
Next day, drain beans, rinse and add to large cookpot, cover with water.
Sauted chopped veggies, add to cook pot
Add ham shanks/hocks to cook pot.
Bring to boil, reduce heat to simmer, cover pot and cook until beans are beginning to soften, about an hour.
Add canned tomatoes, cook until beans are done.
Season to taste with Worcestershire and salt.
Freezes very well. Better a day later. I think this makes about 3 quarts. Divided into 12 servings, 213 cal per serving.
Cooking time is approximate.
Number of Servings: 12
Recipe submitted by SparkPeople user ALVORDWINGS.
Next day, drain beans, rinse and add to large cookpot, cover with water.
Sauted chopped veggies, add to cook pot
Add ham shanks/hocks to cook pot.
Bring to boil, reduce heat to simmer, cover pot and cook until beans are beginning to soften, about an hour.
Add canned tomatoes, cook until beans are done.
Season to taste with Worcestershire and salt.
Freezes very well. Better a day later. I think this makes about 3 quarts. Divided into 12 servings, 213 cal per serving.
Cooking time is approximate.
Number of Servings: 12
Recipe submitted by SparkPeople user ALVORDWINGS.
Nutritional Info Amount Per Serving
- Calories: 212.9
- Total Fat: 9.0 g
- Cholesterol: 35.0 mg
- Sodium: 1,065.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.7 g
- Protein: 11.3 g
Member Reviews