|
|
|
- Soak in a large container, 8-24 hours.
- Drain and rinse well.
|
|
1 |
lbs |
dried pinto beans, picked and rinsed |
|
|
1 1/2 |
T |
salt |
|
|
2 |
qt |
cold water |
|
|
|
- (Optional) Ziploc and freeze up to 1 month.
|
|
|
|
- Bring to boil, then simmer med-low uncovered.
- Stir occasionally, skim foam
- Add water to keep covered.
- Until tender, ~1 1/2 hrs.
- Remove from heat, let stand 15 min.
- (Reserve ham hock for another use.)
|
|
3 |
qt |
water |
|
|
1 |
|
(10 oz) ham hock |
|
|
1 |
t |
salt |
|
|
|
|
soaked beans |
|
|
|
- Garnish with finely chopped onion, dill pickles, jalapeños and/or tomatoes.
|