- 2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
- 1 ham hock
- 1 bay leaf
- 3 cloves garlic, peeled
- 1 whole jalapeno chile
- 5 cups water
- 2/3 cup finely chopped white onion,
- 2 slices thick-cut bacon, finely chopped
- 4 ounces pork chorizo, casing removed
- Salt and freshly ground black pepper
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.
Recipe courtesy of Marcela Valladolid