Pinto Beans



  • 1Lb pinto beans
  • 2 or 3 smoked ham hocks
  • 2 slices of bacon, sliced into 1/2inch strips
  • 32Oz chicken broth
  • 1 onion, chopped
  • 1 jalepeño pepper, minced
  • 2 bay leaves
  • 3 garlic cloves, chopped
  • 8Oz green chilis, chopped
  • 1Tsp cumin
  • Black pepper to taste
  • Water if needed to keep beans moist during cooking


Place the pinto beans in a large pot, and pour in the chicken broth. Stir in the other ingredients. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often until beans are tender. Add water as needed to keep the beans moist.