• 1 pound dried pinto beans
  • 1 ham hock, ham bone or ½ pound salt pork
  • Water
  • 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
  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. 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.
2 quarts or 4 to 6 servings