Gwen's Caliente Rice & Beans

Dry pinto beans are cooked with vegetables, ham hocks, canned tomatoes and seasonings and served over rice.

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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

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

Submitted By: corinne_cory
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