“This is a home-made and not a “can” version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!”
1lbdry pinto beans
2finely diced carrots
2stalksfinely diced celery
1diced green pepper
liquid smoke( to taste)
Tabasco sauce( to taste)
salt & pepper
3 -4smoked ham hocks
3 -4canschicken broth
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.
“This was good but if I make Again I will do it as PaulaG did.Too much cumin for me.I didn’t have any Liquid Smoke but I think it needs some.”
“The recipe was divided in half.I presoaked the beans overnight and then cooked them as directed. The seasonings were added the last 30 minutes of cooking. I decreased the amount of cumin to 2 teaspoons and added 2 teaspoons Epazote. Excellent!”
“Excellente!!I substituted 2 pounds of beans, used a white onion, 1 T. cumin, and 1 T. chili powder.I added 1 T. sugar and a little dill. And I used 2 tsp liquid smoke.It was awesome!!!!Thanks!!!”