Sunday, January 9, 2011

Cowboy Beans

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
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.

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.

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.

Source: mexican made easy

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