Beans just the way the old cooks made them while going down the trail with a history lesson to boot!
INGREDIENTS
- 1 lb. pinto beans
- 1 lb. kidney beans
- 1 ham hock
- 2 dried guajillo chiles
- 2 garlic cloves minced
- 2 white onions coarsely chopped
- 2 jalapeno peppers chopped
- ¼ cup dried cilantro
- 1 – 2 tablespoons chile powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 – 2 tablespoons Kent’s Mesquite Seasoning see notes
- 1 tablespoon Kent’s Original Seasoning see notes
DIRECTIONS
- Add the beans to a large pot and cover with about 1 inch of warm water.
- Stir in the ham hock , guajillo chiles, garlic, onion and jalapenos.
- Bring the beans to a boil for about 10 minutes.
- Stir in the remaining seasonings. Cover and cook over a low boil for about 3 hours, or until the beans are tender, stirring occasionally. Be sure the beans stay covered with water as the cook. Stir in hot water as needed. The cooking time can greatly vary depending on your elevation.
NOTES
- To submstitute for Mesquite substitute use dried ancho chile powder, to taste
- To substitute for Original substitute use salt and pepper, to taste.
- If you are at a high elevation, you can soak your beans in cold water overnight.
