StovetopMexican
Pinto beans
A pot on the side of the pit. Hock, onion, time.
Made it?
2 hr 30 min · 25 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz
- dried pintos, soaked overnight12 lb
- smoked ham hock or 4 oz salt pork1
- onion, halved1
- garlic cloves2
- chili powder1 tsp
- kosher salt — lateto taste
Method
- 1
Drain soaked beans. Cover with fresh water by 2 inches. Hock, onion, garlic, chili in.
- 2
Simmer, lid ajar, 2–2½ hours until creamy. Add water if they show. Do not boil hard.
- 3
Salt at the end. Pull the hock, chop the meat back in. Hold on low next to the pit.
On the plate
With this, try
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