Rancho beans

Yield: 6 servings

Measure Ingredient
1 pounds Pinto or Pink Beans
1 \N Ham Hock
1 \N Onion; chopped
2 \N Cloves Garlic; minced
3 teaspoons Pure Chile Powder
\N \N Salt
\N \N Black Pepper

Pick over beans for debris; rinse well and drain. Place in a 4 quart pot and add water to cover. Bring to a boil, simmer 3 minutes. Remove from heat, cover, and let soak for at least 4 hours.

Pour off water. Add 5 cups fresh water, or just enough to cover beans.

Bring to a simmer, then reduce heat to maintain a gentle bubbling.

Add ham bone, onion and garlic. Partially cover (a whisper of steam should escape.) Cook 2½ to 3 hours, or until beans are not sticking; give them a stir. Keep a kettle with hot water on stove -- if cooking liquid drops below the level of the beans, add no more than ½ cup water.

When beans are tender, add chile powder, salt and pepper. Simmer 30 minutes longer. Scoop out 2 cups beans with a little cooking liquid.

Roughly puree in blender on low speed. Stir puree back into beans and cook for a few minutes, stirring, until beans have thickened.

Per serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat, 4 mg sodium, 16 g fiber, no cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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