Ree Drummond offers a recipe for spicy beans that includes ingredients such as dry pinto beans, a ham hock, onion, bell peppers, garlic and jalapeno peppers. Find the recipe at ThePioneerWoman.com.
Rinse 4 cups of dry pinto beans under cold running water, and sort out any rocks or particles. Set the beans in a large stock pot along with 1 whole ham hock, and cover with water by 2 inches. Bring to a boil, cover and simmer for two hours. Add more water as necessary.
After two hours, add 1 whole diced onion, 2 whole diced and cleaned red bell peppers, 4 minced cloves of garlic and 2 sliced whole jalapeno peppers to the pot. Cover, and continue to cook for one or two more hours. Continue to monitor the water level, and add more water as necessary. Season the beans with 2 teaspoons of salt or more to taste, 2 teaspoons of chili powder and 2 teaspoons of black pepper or more to taste. Cover, and cook for an additional 20 to 30 minutes. Serve alongside cornbread or on top of nachos or tacos.
For a similar recipe that uses a slow cooker instead of a pot on the stove, refer to Paula Deen's slow cooker pinto beans recipe on FoodNetwork.com.