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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans in colander. | 2. Place beans and ham hock in large pot and cover generously with water. | 3. Bring to a boil. | 4. Cover beans and reduce heat between low and medium. | 5. Cook for 2 to 2 1/2 hours or until beans are tender. | 6. Start checking beans after 1 1/2 hours. | 7. In the sink place a bowl with a colander on top. | 8. Pour beans into colander catching some of the bean liquid below. | 9. Set beans and liquid aside. | 10. In a skillet saute onion and garlic in vegetable oil until onions are fragrant. | 11. Place onion mixture in a blender or food processor (leaving oil in pan) and then add beans and about 3/4 cup of bean liquid. | 12. Puree. | 13. (I personally like my beans this way light and fluffy) You may need to add more bean liquid to get the desired consistency you want. | 14. Back in the same skillet, heat remaining oil. | 15. (Now this part is really optional if you want to cut the fat) Add pureed bean mixture back to hot skillet and stir. | 16. At this point is when you have to salt it to taste. | 17. I like my food salty, so I start with a teaspoon of salt right away and adjust by sprinkling with the salt shaker if I think it needs more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	2 -3	cups	dried	-	-	-	-
ham hock	1			-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2 -3	cloves	chopped	0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.