Recipe information
Yield
serves 4 to 6. serving size: 1 cup.
Ingredients
1
pound dried pinto beans
1
large ham hock
2
garlic cloves, minced
1
/2 medium onion, diced
2
bay leaves
1
/2 teaspoon salt
1
/4 teaspoon freshly ground pepper
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Preparation
Step 1
Examine the beans, removing any debris, then wash thoroughly. Soak overnight in water to cover.
Step 2
Boil the ham hock for 1 1/2 hours or until tender.
Step 3
Drain the beans.
Step 4
Put the beans, ham hock, and the remaining ingredients in a large saucepan. Bring to a boil.
Step 5
Reduce the heat and simmer about 1 hour. Remove bay leaves.
Step 6
Remove 1 1/2 cups of cooked beans to a large bowl. Mash them with a potato masher until creamy and return to the saucepan. Simmer for another 5 minutes.
Step 7
Serve alone, or with a cup of rice or a square of corn bread.