Chuckwagon Beans (Frijoles a La Charra)

Submitted 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."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 2 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

1. Rinse beans thoroughly with cold water.
2. 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.
3. 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.
4. Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
5. Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
6. Add cilantro to beans and serve with chips.