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Ingredients:
No range cook would start out on the trail without a good supply of
dried beans. Mealtime was often referred to as bean time. Beans cooked
at least five hours over a slow fire. Some cooks buried the bucket of
beans in a hole, full of hot ashes.
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1 pound dry pinto beans
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7 cups cold water
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1-2 smoked ham hocks
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1 small onion, chopped
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1/2 teaspoon ground pepper
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2-3 leaves epazote, optional
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1/2 to 3/4 cup green or red tomato salsa, mild or hot
Rinse beans thoroughly. In heavy bottomed stock pot or pressure cooker,
combine beans, water, ham hocks, onion, and pepper. If using pressure
cooker, put lid on and bring to high pressure, regulate heat to maintain
medium pressure for 20-25 minutes. Turn off heat and allow to stand
about 20 minutes. Remove lid. Remove meat from bones and stir in salsa
to taste. If using the stock pot, bring to boil, reduce to simmer and
cook, loosely covered, 2-3 hours or until beans are tender, and proceed
as above. |
