1 lb. bag pinto beans
1 pkg. ham hocks
1 large diced onion
1 tbsp. red chili powder
2 cloves garlic
water (enough to cover)
2 fresh or canned green chilies (Anaheim's preferred) or 2 Jalapenos if extra heat is desired
warm tortillas
salt, to taste

Clean beans. Soak pinto beans overnight.

Rinse beans. Add pinto beans, ham hocks, onions, red chili powder and garlic to a large soup pan filled with water at least 2-inches above the beans. Slit green chilies or Jalapenos down the side. Remove seeds. Don't bother to roast green chili as the skins will slip off naturally after an hour of cooking.

Bring beans to a full boil. Cover pot and reduce heat to a simmer. Cook for about 2 hours (less time is necessary if you are cooking at sea level).

Remove green chili or jalapenos. When cool enough, peel skins off and chop fine. Return to pot.

Note: I usually use plastic gloves, because you never want to change a baby or get green chili oil near your eyes.

Remove ham hocks from pot. Season beans with salt, to taste.

Note: Do not salt beans until they are fully cooked as salt will make the skins of the pinto beans tough.

Serve with warm tortillas. Tortillas will cook the mouth in the event that the beans are too hot.

Sometimes I use a variety of green chili, like 1 Anaheim, 1 Pasillo, and 1 Jalapeno. In my family, the more chili, the better! Experiment. Many times I cook the Jalapeno chili in the beans and discard them afterwards. You'll still have a little of the flavor, without the sting of Jalapeno.

Submitted by: Jeannie Cole