Recipe: Pinto Beans (Frijoles) a la Charra
Posted: Apr 22 20141 (16-ounce) package dried pinto beans
Water to cover
2 (10-ounce) smoked ham hocks
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked long-grain rice
2 tablespoons of olive oil
1 large green bell pepper, diced
6 green onions, chopped
4 cloves of garlic (chopped)
3 stalks of celery (sliced)
Take the pinto beans and cover with water. Let sit covered with water overnight in the fridge. In the morning, add 2 quarts of water (you may add chicken stock to the water to make more flavorful) to the beans. Add the ham hocks, water and salt as necessary as well.
In a separate frying pan heat olive oil, add green bell pepper, onions, garlic, celery, and cumin powder. Saute until onions are clear.
Add vegetables to the stock, ham hocks, and beans. Bring to a boil, and simmer uncovered for at least 3-4 hours, or until tender. Add a few stalks of cilantro as well for flavor. To serve, slice jalapenos on top as desired.