| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Side dishes, Kooknet |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pinto or Pink Beans |
| 1 |
|
Ham Hock |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves Garlic; minced |
| 3 |
ts |
Pure Chile Powder |
|
|
Salt |
|
|
Black Pepper |
INSTRUCTIONS
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 2 1/2 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 1/2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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