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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Pink or Pinto beans can be used and I cook with a ham bone or ham hocks whichever I have on had. Very tasty and the spice level can be adjusted according to the amount of jalapenos used. Easy and good! Ingredients:
2 1/2 lbs dried pink beans or 2 1/2 lbs pinto beans |
2 tablespoons bacon fat (or can use veg. oil) |
ham bone (or ham hocks) |
2 jalapenos, chopped (have used 2t of canned) |
1 large onion, chopped |
3 garlic cloves, chopped (i use 5 cloves) |
2 -4 cups chicken broth |
1 bay leaf, broken in half |
2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/2 teaspoon cayenne |
1 teaspoon salt |
Directions:
1. Soak beans overnight or cover with water and bring to boil and simmer for 2 minutes.
2. Turn off heat and let stand for one hour. Then drain off all liquid.
3. Melt bacon fat in a 5 quart pot and add chiles, onions, garlic, oregano and cumin. Saute til soft about 5 minutes.
4. Add drained beans, broth, water can be used instead of the broth, but I use 4c broth, and bay leaf. Bring to a boil, stirring. Reduce heat and simmer til beans are tender or about 2 hours.
5. After cooking, add salt and cayenne and remove the bay leaf. More salt can be added according to your taste.
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