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Chuckwagon Beans

Mexican.Chef's picture
Ingredients
  Dried beans 3⁄4 Pound (Red/Pink)
  Cold water 1250 Milliliter (5 Cups)
  Smoked ham hock/Smoked pork neck bone 3⁄4 Pound
  Lard/Vegetable oil 60 Milliliter (1/4 Cup)
  White onion 1 Large, finely chopped
  Tomato paste 30 Milliliter (2 Tablespoon)
  Garlic 2 Clove (10 gm), minced
  Jalapeno/Serrano chilies 3 , finely chopped
  Salt 1 Teaspoon
  Chopped coriander 60 Milliliter (1/4 Cup)
Directions

1. Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
2. Combine beans, water and ham hock in 4- or 5-quart (4- or 5-L) Dutch oven. Heat over high heat to boiling; reduce heat to very low. Simmer, covered, just until beans are tender but not soft, about 1 1/2 hours.
3. Heat lard in medium skillet over medium heat until hot. Add onion; saute until soft about 4 minutes. Add tomato paste, garlic and chilies; cook and stir 30 seconds.
4. Add onion mixture and salt to beans; cook, covered, over low heat, stirring frequently, until beans are soft, about 30 minutes.
5. Remove ham hock to plate; let stand until cool enough to handle. Remove meat from bone; chop meat and add to beans.
6. Heat beans until very hot. Just before serving, stir in coriander; serve with Corn Tortilla Chips.

Recipe Summary

Cuisine: 
Mexican
Method: 
Stewed

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