The title says it all...these beans have just the right heat, and are so, so creamy...I love serving these with a crunchy piece of cornbread and fried taters. If you're not into spicy...leave the spices and jalapeno's out...they will still be amazingly creamy and delicious. I also like to portion and freeze these using my...
Provided by Cassie *
Categories Other Side Dishes
Time 4h10m
Number Of Ingredients 7
Steps:
- 1. Rinse your beans and sort. Place your beans in a stock pot; along with ham hock. Cover with water to 2 inches above the beans. Bring the beans to a boil; cover and simmer for 2 hours. Checking occasionally making sure they have enough water. Add more as needed, not too much though..you want them to have a nice creamy broth, not watered down.
- 2. After the 2 hours; add your onion, garlic and peppers ( if using ). Cover and continue to simmer another 1 1/2 - 2 hours. Keep a check on the water. Add more if needed.
- 3. Once the beans are nice and creamy with about 20 minutes left to cook; add your seasonings ( salt, pepper, cumin, chili powder ) optional. Stir to thoroughly combine.
- 4. Test and make sure the beans are cooked. They should be nice and tender, and broth should have a nice creamy texture. Excellent served with a slice of cornbread...so, so good!
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