I did the usual pinto beans recipe with the overnight soaking and slow cooking with smoked ham hocks and diced onions but thought to try an addition of a couple of chili powders I’ve grown quite fond of. I have a largish jar of ground chipotle peppers, and another of anchos, both bought through a seller at Amazon.
I have to tread a fine line with this stuff because Mrs J’s notion of “hot peppers” starts just north of peperoncini. I debated adding some tomatoes of some sort, and looked at a can of diced tomatoes with green chilies for a minute before deciding against them for this batch, pending the outcome with the chili powders.
I must say that the addition of the ground peppers was met with approval. They will be a standard part of my recipe from now on. I think I’ll start soaking another batch to try with the tomatoes:)