A hearty and flavorful dish featuring tender pinto beans cooked with smoky ham and aromatic spices, served over fluffy rice.
Rinse the pinto beans under cold water and place them in a large Dutch oven.
Rinsing the beans removes any debris and ensures a clean base for your dish.
Add enough water to cover the beans by about two inches, then bring to a boil.
Boiling the beans initially helps to soften them and reduce cooking time later.
Reduce the heat and simmer the beans uncovered for 30 minutes, then drain and set aside.
Draining the beans removes excess starch and improves their texture.
In the same Dutch oven, combine the drained beans, ham hock, diced tomatoes, green chilies, chicken broth, bell pepper, celery, and onion.
Layering the ingredients ensures even cooking and flavor distribution.
Stir in the salt, garlic powder, oregano, thyme, black pepper, and Worcestershire sauce.
Adjust the seasoning to your taste, keeping in mind the saltiness of the broth and ham.
Bring the mixture to a boil, then reduce the heat and simmer for 55 minutes, stirring occasionally.
Stirring occasionally prevents the beans from sticking to the bottom of the pot.
Remove the ham hock, shred the meat, and return it to the pot. Discard the bone.
Shredding the meat ensures it is evenly distributed throughout the dish.
Serve the beans over cooked rice and enjoy.
Garnish with fresh cilantro or a squeeze of lime for added brightness.
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