Ingredients:
1 lb dry pinto beans
1 tablespoon olive oil
1 large Spanish onions
4 cloves minced garlic
2 finely diced carrots
2 stalks finely diced celery
1 diced green peppers
2 tablespoons cumin
2 teaspoons oregano
liquid smoke ( to taste)
Tabasco sauce ( to taste)
salt & pepper
3 -4 smoked ham hocks
3 -4 cans chicken broth
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.