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Cinco de Mayo: Fiesta Black Beans

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 2 pounds dried black beans
  
• 2 green bell peppers, seeded and diced
  
• 2 orange bell peppers, seeded and diced
  
• 2 red bell peppers, seeded and diced
  
• 1 onion, diced
  
• 6 cloves garlic, minced
  
• 1 ham hock or 6 slices thick-cut bacon, cut into pieces
  
• 1 tsp chili powder
  
• 1 tsp ground cumin
  
• 1 tsp salt
  
• 1 tsp black pepper
  






Instructions



1. Place the beans in a large bowl and cover them with cold water. Set aside and let them soak for 4 to 6 hours or overnight.
   
   
2. Drain and rinse the beans, then place them in a large pot. Add the diced green, orange, and red bell peppers, and the onion and garlic. Cover them with water by about 1 inch, then add the ham hock or bacon, the chili powder and cumin, and the salt and pepper. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and simmer the beans for 2 hours.
   
   
3. After that time, check the beans. The beans should be tender and the cooking liquid should be nice and thick. (If it seems a little soupy, just drain off as much liquid as you like, then turn up the heat to medium-high and cook the beans for an additional 15 minutes.) Serve the beans piping hot in a nice big bowl, spooned over rice if desired.
   
   Makes 8 to 12 servings.