Gwen's Caliente Rice & Beans
Dry pinto beans are cooked with vegetables, ham hocks, canned tomatoes and seasonings and served over rice.
Ingredients
- 2 cups dry pinto beans
- 2 bay leaves
- 2 tsp salt
- 2 ham hocks
- 1/4 cup olive oil
- 1 large yellow onion (chopped)
- 5 cloves of garlic (chopped)
- 1 chopped carrot
- 1 chopped celery stalk
- 1/2 green or red bell pepper, chopped
- 1 tsp oregano
- 1 tsp cumin
- 1 can diced tomatoes with green chiles
- 1 cube of chicken bouillon (broken into pieces
- 1/2 of a lemon (juiced)
- 2 Tbsp salsa
- Hot cooked rice
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Method
Soak the pinto beans overnight. Drain and rinse beans and put in a large pot and cover with fresh water to about 1 inch above the beans. Add bay leaves to the pot. Bring beans to a boil. Cover. Simmer 1 hour over low heat. Add salt and ham hocks to the beans; cook another 35 minutes. While beans are cooking, saute onions in olive oil until tender, 5-7 minutes. Add chopped garlic and cook an additional 2 minutes. Add chopped fresh vegetables and saute until soft. Add spices. Take ham hocks out of beans; cut off any meat and add back to beans. Combine cooked vegetables, tomatoes, bouillon, lemon juice and beans; heat through. Serve over rice with your favorite toppings.
Notes:
Number of Servings: 6
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