Cowboy Beans

This recipe comes from the kitchen manager of Pinnacle Peak Patio in Arizona.
She says everybody loves these beans.

We'll find out... by putting them to the taste test.

I've got all the supplies in the kitchen.


Enjoy!!!
Bigdaddy


Cowboy Beans

1 package (16 oz.) dry Pinto beans
1 small Smoked Ham Hock
1/2 small onion, chopped
1 can (4 to 4.5 oz.) chopped Mild Green Chiles
2 tsp. Dried Oregano
1/2 tsp. Salt

About 5 1/2 cups water

Rinse beans under cold running water and discard any stones or shriveled beans.

In a 4-quart pan combine beans, hock, onion, chiles with their liquid, oregano, and salt.

Add water to come to 1 in. above beans.

Heat to boiling over high heat. Reduce heat to low.

Cover and simmer for 1 1/2 hrs.

Stir occasionally.



Add 1 1/2 cups water to pan, cover and simmer for 2 more hrs.

Or until beans are tender and liquid has thickened, stirring occasionally.

Adding more water if needed.

With a slotted spoon transfer ham hock to a cutting board.
Cut meat from hock bone and finely chop; discard bone and fat.

Stir meat back into beans and serve.


My Note B.D.- by the time you remove the hock it should just fall apart.

If you don't have a cutting board, just put the hock on a plate, shred it with a fork.

Then dice it or just put it back in the beans shredded.



If you want a bigger batch of beans use 2 hocks.

(But try to stick to the original recipe)