Related recipes: Basics,
Beans and Grains, Dairy-Free, Easy,
Egg-Free, Garlic, Ham,
Herbs, High Fiber, Low-Fat,
Main Dishes, Onions, Pork,
Rice, Sweet Pepper, Winter
This recipe comes by way of the TJ Ranch in Puerto Rico.
Preparation facts
Servings: 8
Yield: 12 cups (2.8L)
Ingredients
1 lb (455g) pinto beans, uncooked
6 cups (1.4L) water
1 large onion, chopped
3 cloves garlic, minced
1/2 medium red bell pepper, chopped
1 medium ham hock
2 Tbs (30g) tomato paste
2 tsp (4g) oregano
2 tsp (4g) thyme
1/2 tsp (3mL) Tabasco sauce
2 cups (395g) rice, uncooked
Directions
Rinse beans and pick out any stones.
Soak beans overnight in water, or, if preparing the same day, place
beans in a pot of water and bring to a boil. Boil for 2 minutes and then turn off heat. Soak
beans in the cooking water for 1 hour.
Add all the remamining ingredients to the soaked beans, cover, and
bring to a boil. Turn heat down and cook over medium heat for for 1 hour.
Remove ham hock and place on a cutting board. Cool for a few minutes.
Using a sharp knife, cut away the fatty skin and remove the meat from the bone. Chop meat into
small pieces and return to pot and continue to cook for 1 hour more. The liquid will have
boiled down to a thick, brown sauce, and the beans should be soft, but not mushy.
Prepare rice: Place rice and water in a medium saucepan. Cover and
bring to a boil. Without uncovering, reduce heat to simmer and cook for 18 minutes. Turn off
heat and allow to rest for 5 minutes.
Serve beans over rice.
Nutrition facts
Serving Size 1 serving
Calories 247
Calories from Fat 13 (5%)
% Daily Value*
2%Total Fat 1g
2%Saturated
Fat 0.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.5g
1%Cholesterol 4mg
12%Sodium 277mg
9%Potassium 317mg
17%Total
Carbohydrate 50g
16%Dietary
Fiber 4.1g
Sugars 2g
Sugar Alcohols 0g
16%Protein 8g