ARIZONA COWBOY BEANS - from scratch
Nancy J. Patrykus
He had a great sence of humor.
And he was a pretty good cook...I am so glad I have a few of his recipes.
I haven't made this in awhile...But it is pegged to make again very soon.
A friend of his worked at a restaurant in Ariz.and passed this recipe down to him...
Hope you enjoy it as much as I do.
It is truly delicious!
- 1 pkg
- (16 oz) dry pinto beans
- 1 small
- smoked ham hock...about 8oz.
- 1/2 small
- onion, chopped
- 1 can(s)
- chopped mild green chilies.. (4 to 4.5 oz.)
- 2 tsp
- dried oregano
- 1/2 tsp
- about 5 -1/2 cups water
**Hint: Take the pork hock and inclose it in a clean piece of cheese cloth.
Tie it into a bag. This will keep the skin bones, and meat together, and not running wild in the beans.
In a 4 quart saucepan,combine beans,hock in bag,
onion,chiles with their liquid, oregano and salt.
Add water 1 inch above beans.
Heat to a boiling over high heat.
reduce heat to low, cover and simmer 1-1/2 hours.
Stirring occasionally,adding more water as needed.
Add 1-1/2 cups of more water to saucepan, cover and simmer 2 hours longer, or until beans are tender and liquid has thickened.Stirring occasionally,and adding more water as necessary to prevent sticking.
With a slotted spoon,transfer ham hock to a cutting board.
Cut and pull meat from the hock and finely chop
(ONLY THE MEAT)...discard bones,fat and skin.
Stir meat into beans and serve.
Corn bread goes well with this dish.
And hot sauce on the side...as needed.
** I think next time I will try to adjust
this recipe for crockpot cooking.