Recipe by Sky Valley Cook
A tasty Mexican side-dish that can be as hot as you want it depending on how many jalapeño peppers you use. You do not have to soak the beans overnight, which is nice.
- 2 cups dried red beans or 2 cups pink beans or 2 cups pinto beans
- 5 cups cold water
- 1 smoked ham hock or 1 smoked pork, neck bone
- 1⁄4 cup vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 -3 jalapeno pepper, seeded and finely chopped
- 1⁄2-1 teaspoon salt
- 1⁄4 cup cilantro, coarsely chopped
- tortilla chips
Directions See How It's Made
- Rinse beans thoroughly with cold water.
- Combine beans, water, and ham hock in dutch oven. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
- After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
- Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
- Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
- Add cilantro to beans and serve with chips.