1 pound dried Casserole Pinto beans, soaked overnight
7 cups water
1 ham hock
1 onion, chopped
3 cloves garlic, minced
2 teaspoons salt
1 lb smoked sausage, sliced
1 16 oz can tomatoes
1 4 oz can green chilies, (mild or hot)
Boiled white rice

Cooking Instructions

Combine soaked and drained beans with water, ham hock, onion, and ga rlic in a large Dutch oven; bring to boil. Cover, reduce heat to medium, and cook 45 minutes. Add remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Remove ham hock and shred ham from bone with a fork. Return ham to bean mixture. Serve over hot cooked rice. Serves 6.

by Mrs. Neeley, Dallas, Texas