Ingredients
8
8 servings
- •1 pound dry pinto beans
- •1 large, meaty ham hock
- •1 large onion, chopped
- •2 cloves garlic, minced
- •8 cups water
- •1 teaspoon chili powder
- •1 teaspoon salt, or to taste
- •0.25 teaspoon ground black pepper, or to taste
Instructions
- Combine beans, ham hock, onion, and garlic in a large stockpot. Pour in water, then season with chili powder, salt, and pepper. Bring to a boil, and cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour.
- After 1 hour, return the pot to the stovetop and return to a boil. Reduce the heat to medium-low and simmer until flavors have blended and broth has thickened, at least 3 hours, or up to 6 hours.
- During the last 15 minutes of simmering, transfer ham hock to a cutting board. Let sit until cool enough to handle, 5 to 10 minutes, then pull meat from the bone. Return meat to the stockpot and discard the bone. Adjust seasonings to taste.
Nutritional Facts
Per 8 servings
- Calories: 273
- Carbohydrate: 38g
- Fat: 6g
- Fiber: 9g
- Protein: 17g
- Sugar: 2g
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