Ingredients
| 1 lb. bag pinto beans (about 2 c.) |
| 1 medium onion, diced in medium-sized pieces |
| ½ green bell pepper, diced in medium-sized pieces |
| 5 garlic cloves chopped fine |
| 1 10 oz. can diced tomatoes with green chiles |
| 1 14.5 oz. can chicken broth |
| 6 oz. salt pork or smoked ham hock, cut into bite-sized pieces |
| 1 Tbsp. tomato paste |
| 1 Tbsp. cumin |
| 2 tsp. cilantro seasoning |
| 1 tsp. sea salt |
| 6-8 c. water |
Preparation
1. Sort through beans (remove bad beans, debris, etc.) then rinse with water in a colander to drain while rinsing.
2. Put the beans and all the ingredients you have prepared from above into a large pot. Add seasoning and 6 cups of water or more, so water level is about 2 inches above contents.
3. Bring to a boil, then reduce heat to a low slow simmer and place lid on pot at a tilt to allow steam to be released. Check periodically and add water when necessary while cooking.
4. Cook for 3 hours or longer, till beans are tender (Try a bean or two to check for tenderness, when you feel they have cooked long enough).
You might also wish to add parsley, chopped green onion and a jalapeno or serrano pepper. This is an easy dish to alter to fit your own taste.
Makes 4 to 6 servings.
Nutritional Information: Calories: 610; Fat: 29g; Cholesterol: 30mg; Sodium: 2000mg; Total Carbohydrates: 64g; Dietary Fiber: 16g; Sugars: 5g; Protein: 23g.
