Cowboy Beans (Marcela Valladolid) |
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Prep Time: 7 Minutes Cook Time: 135 Minutes |
Ready In: 142 Minutes Servings: 6 |
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Ingredients:
2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded |
1 ham hock |
1 bay leaf |
3 cloves garlic, peeled |
1 whole jalapeno chile |
5 cups water |
2/3 cup finely chopped white onion |
2 slices thick-cut bacon, finely chopped |
4 ounces pork chorizo, casing removed |
salt and freshly ground black pepper |
Directions:
1. In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
2. Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
3. Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.
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