Mexican Style Beans

• Cook Time: 4 hours
• Prep Time: 30 min
• Serves: 6 bowls

Creamy goodness, with lots of love for dinner and a friendship validation test when you toot all night long.

Ingredients

4 cups washed rinsed pinto beans (remove stones)
1 bay leaf
1/2 large onion (diced)
2 medium cloves garlic (minced)
1 smoked ham hock (~1 lb)
2 tbls Penzey’s Chili con Carne seasoning
(ancho chili pepper, tomato powder, ground cumin, Mexican oregano, garlic, coriander, onions, red/green bell pepper, Tellicherry black pepper, allspice, cilantro and cloves)

Prepping Beans:

Long soak method: soak covered beans in refrigerator overnight (4 hours min) Short soak method: cover with 2 inches of water; bring the water to a simmer for two minutes; remove from direct heat and cover; let the beans steep for 1 hour. Drain, use fresh cold water for cooking.

Sweat onions in large, thick-bottom pot with hock (5-7 mins). Add beans and enough water to allow beans to move freely in a boil. Once temperature has been reached, reduce to simmer. Add remaining ingredients and leave on low heat for 4-6 hours. Stir periodically. Do NOT allow water to evaporate which will burn the beans. Water level can be adjusted to taste. Less water allows for great refried beans. More water provides base for soups and other recipes.

Do not add salt, as hock will provide sodium.

Alternatively can be done in slow cooker, which requires less water if left on low setting.