Rinse Pinto Beans thoroughly and pick out any debris.
Place Beans in a large pot and cover with Water. Add Smoked Ham Hock. Bring to a boil, then reduce heat and simmer for 2 hours, or until Beans are tender. Drain, reserving 1 cup of the cooking liquid. Remove and discard Ham Hock.
In the same pot, heat Bacon Grease over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 1 minute.
Add cooked Beans, Brown Sugar, Molasses, Apple Cider Vinegar, Salt, Pepper, and Red Pepper Flakes to the pot. Stir well to combine.
Add reserved cooking liquid. Bring to a simmer and cook for 30 minutes, stirring occasionally, allowing flavors to meld.
Serve hot.
Ingredients
6
1450 gPinto Beans-dried
81920 mLWater
115 mLBacon Grease
1/27.5 mLOnion-chopped
210 mLGarlic-minced
15 mLBrown Sugar
1/27.5 mLMolasses
1/27.5 mLApple Cider Vinegar
15 mLSalt
1/42.5 mLBlack Pepper
1/42.5 mLRed Pepper Flakes
115 mLTomato Paste
1115 gSmoked Ham Hock
Equipment
Large pot
Colander
Wooden spoon
Instructions
Rinse Pinto Beans thoroughly and pick out any debris.
Place Beans in a large pot and cover with Water. Add Smoked Ham Hock. Bring to a boil, then reduce heat and simmer for 2 hours, or until Beans are tender. Drain, reserving 1 cup of the cooking liquid. Remove and discard Ham Hock.
In the same pot, heat Bacon Grease over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 1 minute.
Add cooked Beans, Brown Sugar, Molasses, Apple Cider Vinegar, Salt, Pepper, and Red Pepper Flakes to the pot. Stir well to combine.
Add reserved cooking liquid. Bring to a simmer and cook for 30 minutes, stirring occasionally, allowing flavors to meld.
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