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Ingredients

• 2 pounds dried pinto beans
• 2 1/2 quarts water or reduced sodium chicken broth
• 2 teaspoons ground cumin
• 1 ham hock cut into pieces OR 1 lb pound bacon, coarsely chopped
• 1 medium onion, chopped
• 2 (14.5 ounce) cans Mexican diced tomatoes or 2 medium ripe tomatoes, chopped
• 1 fresh jalapeno pepper, chopped
• 1 bunch fresh cilantro, chopped
• 4 garlic cloves, minced
• 1/4 cup diced green peppers
• 4 bay leaves
• 1/2 teaspoon dried mexican oregano

Description

Slightly Spicy Cumin, Cilantro And Jalapenos Lend A Southwestern Tex/Mex Flair To Tender Pinto Beans In This Recipe. I've Added A Ham Hock And/or Bacon For Added Flavor. Goes Well…

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