More Great Recipes: Mexican | Side Dish


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Serves | Prep Time | Cook Time

Why I Love This Recipe

2 quarts or 4 to 6 servings

Ingredients You'll Need

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


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. 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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