Place the Beans in a large pot and cover with the water. Add the ham hock. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until tender. Add more water if needed to keep the beans covered.
While the beans are simmering, heat the olive oil in a skillet over medium heat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the salt, pepper, and chili powder to the skillet and stir to combine.
Stir in the molasses.
Pour the Flavoring mixture into the pot with the cooked Beans and ham hock. Stir well.
Continue to simmer for another 30 minutes to allow the flavors to meld. Remove ham hock before serving.
Serve hot.
Ingredients
6
1454pound dry pinto beans
81920cups water
114tablespoon olive oil
114cup chopped onion
33cloves garlic-minced
115teaspoon salt
1/27.5teaspoon black pepper
115teaspoon chili powder
115tablespoon molasses
1113smoked ham hock
Equipment
Large pot
Skillet
Measuring cups and spoons
Instructions
Rinse the Beans thoroughly.
Place the Beans in a large pot and cover with the water. Add the ham hock. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until tender. Add more water if needed to keep the beans covered.
While the beans are simmering, heat the olive oil in a skillet over medium heat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the salt, pepper, and chili powder to the skillet and stir to combine.
Stir in the molasses.
Pour the Flavoring mixture into the pot with the cooked Beans and ham hock. Stir well.
Continue to simmer for another 30 minutes to allow the flavors to meld. Remove ham hock before serving.
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