Pinto Beans & Rice

Ingredients:

1 pound dry pinto beans

8 cups water, divided

1 large onion, peeled & coarsely chopped

1 medium green pepper, coarsely chopped

1 bay leaf

6 ounces lean, thick-sliced bacon pieces (or 1 small ham hock)

2 teaspoons dried thyme

2 tablespoons dried parsley

1/2 teaspoon crushed black pepper

4 large garlic cloves, peeled

3 cups frozen cut leaf spinach, thawed & squeeze-dried

1/4 teaspoon salt

hot sauce to taste (optional)

8 servings long grain white rice, cooked according to package directions

Instructions:

Place the beans and 4 cups of water into a Dutch oven or stockpot. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let set for 30 minutes. 

Return to heat; add the remaining 4 cups water, onion, peppers, bay leaf, bacon, thyme, parsley and pepper. Add the garlic, using a garlic crusher, or chop very finely. Bring to a boil. Reduce heat to medium-low; cover and simmer until beans are tender, about 2 hours. (Note: the amount of moisture the beans absorb depends on their age. You might need to add a little water at some point and continue cooking them.)

Taste to see if you want to add more salt or pepper. Add the spinach and hot sauce to the beans; continue to cook for another 20 minutes. Serve over cooked rice, passing the hot sauce separately for those who want more.