Ingredients
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1 lb dry pinto beans
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1 tablespoon olive oil
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1 large Spanish onion
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4 cloves minced garlic
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2 finely diced carrots
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2 stalks finely diced celery
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1 diced green pepper
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2 tablespoons cumin
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2 teaspoons oregano
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liquid smoke (to taste)
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Tabasco sauce (to taste)
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salt & pepper
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3 -4 cans chicken broth
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3 -4 smoked ham hocks
Instructions
- Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
- In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
- Add spices and simmer an additional 2 minutes.
- Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
- Add chicken broth to cover contents.
- Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
- Re-season with spices, as needed.
- Cut and flake meat from hocks into bean mixture.
- Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.