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    Poncho Villa's Mexican Beans


    Source of Recipe


    Aunt Saunny

    4 cups pinto beans
    1 large onion
    2 large tomatoes or 1 can stewed tomatoes
    8 oz salt pork or ham hock
    2 tsp salt, or to taste
    1 tsp garlic powder
    1 tsp cumin seeds
    1 tsp pepper
    1 jalapeno pepper

    Soak beans in water overnight; rinse. Place beans in
    crockpot, cover with water. Add all the ingredients. Cook
    on high for 10-12 hours. Check water level occasionally.
    Serve with cornbread or mash and use as refrieds.
 

 

 

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