Ingredients:

• 1 pound fresh pinto beans, sorted and rinsed*

• 1 smoked ham hock

• 1 (10-ounce) can diced tomatoes and green chiles

• 1 (32-ounce) container chicken broth

• 1 green bell pepper, chopped

• 1 celery rib, chopped

• ½ onion, chopped

• Dash of red hot sauce

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon oregano

• ½ teaspoon thyme

• ½ teaspoon black pepper

• 1 teaspoon Worcestershire sauce

• Hot cooked rice
   
  

Preparation:

1. Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.

2. Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.

3. Serve over rice.
   

*Dried pinto beans may be substituted for fresh.