| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Ethnic |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried pinto beans |
| 2 |
|
Ham hocks |
| 1 |
sm |
Onion; chopped |
| 2 |
tb |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Sugar |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
1. Soak the beans overnight in the refrigerator in enough cold water to
cover by 4 inches. Drain them well.
2. Combine the beans, ham hocks, onion, salt, pepper, sugar, and garlic in
a large saucepot. Cover with water and bring to a boil. Reduce the heat
to simmering and cook, covered, until the bean are tender, about 45
minutes. Check the seasoning and serve the beans hot.
NOTES : If you like, remove the meat from the ham hocks, pick it free of
fat and gristle, and return it to the beans.
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