Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

EXTRA-HEARTY PINTO BEANS




Source of Recipe


Internet


List of Ingredients




2 lbs. dry pinto beans
4 lbs. ham hocks, rinsed
1 (12-oz.) can beer
2 medium onions, chopped
5 cloves garlic, minced
2 tbsp. oil
3 (8-oz.) cans tomato sauce
3 beef bouillon cubes
1 tbsp. cilantro or parsley, chopped
2 1/2 tbsp. chili powder
1 tsp. ground cumin
Salt, to taste
Cayenne pepper, to taste

Recipe



Sort beans and rinse. Place beans in 6 to 8-qt. pan; add ham hocks, 2 qts. water and beer. Bring to boil over high heat; reduce heat, cover and simmer until beans are almost tender (about 2 1/2 hours).

Meanwhile, in 10 to 12-in. fry pan over medium heat, cook onions and garlic in oil, stirring often until onions are limp (about 10 minutes).

Stir in the tomato sauce, bouillon cubes, cilantro or parsley, chili powder and cumin. Bring to boil over high heat; turn heat to medium-low and simmer sauce, uncovered, until reduced to 3 cups (about 20 minutes).

Stir tomato mixture into beans. Cover and continue to cook until beans are tender to bite and meat pulls easily from bones (about 45 minutes).

Lift out ham hocks; discard bones and fat, return meat to beans.

Season to taste with salt and cayenne pepper.

Makes about 4 quarts.