Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Gallina Pinta




Source of Recipe


Maggie Viken






Recipe Introduction


This is my favorite way to make beans. They are very rich and tasty. There is no chicken in the recipe so I don't know how it got the name "spotted chicken". It tastes good and I guess that is all that counts.





List of Ingredients



• 29 oz. can Mexican Style Hominy, drained and rinsed
  
• 16 oz. bag pinto beans, cleaned and rinsed
  
• ham hock or bacon
  
• 1 onion, peeled and quartered
  
• 1 bell pepper, seeded and quartered
  
• assorted spices- garlic powder, cumin, onion powder....
  
• seasoning salt
  






Instructions



1. Put pinto beans, ham hock or bacon, onion, bell pepper and assorted spices in a pot and boil in water on low for many hours. They longer they cook the softer the beans will be. About an hour before you think the beans are done add hominy and finish cooking. an additional 45 minutes. Add seasoning salt if needed.