Tuesday, October 9, 2012


Pinto beans cooked this way are amazingly delicious!  And, with pintos being the healthiest of all beans, it is so wonderful to know this easy to make and yummy recipe.  They freeze amazingly well and are a staple in so many Southwestern, Mexican and Tex-Mex recipes.


More highly flavored than ordinary beans, these can be served as is as a side dish or as a main course with sliced ham on the side.  In any case, top them with chopped onions and pickled jalapeno chiles.  Corn bread is a must.

Yield:  2 quarts or 4 to 6 servings

1 pound dried pinto beans
1 ham hock, ham bone or ½ pound salt pork
1/2 teaspoon freshly ground pepper
2 garlic cloves, minced
1 cup coarsely chopped Spanish onion (1 medium to large onion)
1 teaspoon salt or to taste
3 or 4 cups rich chicken stock or as needed

1. Rinse and sort beans, picking out any foreign objects.  Place beans and ham hock in a heavy 5-quart pot.  Add enough water to come about 3 inches above the level of the beans and meat.  Boil 10 minutes, reduce heat, and simmer 30 minutes, uncovered.  

2. Add the pepper, garlic, and onion and simmer 2 hours or until a bean will mash easily against the side of the pot.  Add chicken stock as needed to keep the liquid level about 1 inch above the level of the bean mixture.  When beans are done, cook to reduce the liquid to the desired consistency.

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