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6e9398e9 d086 47c5 9898 a99ef4541b5d  2016 04 29 03 42 43
Sheryl
Sheryl

Pinto beans and jalapeño corn bread remind me of my grandma who grew up in Sugar Creek, Tennessee. Sauté onions, bell peppers and garlic in butter. Meanwhile, boil a ham hock in water until the meat falls off the bone and use this seasoned water to cook your pinto beans in. Add the veggies and pinto beans to the ham hock water and cook until tender. Sprinkle with salt, pepper and parsley and have your favorite kind of corn bread on the side. Use a BIG spoon and live a little!