Category: Appetizers

Ingredients

• 1 pound dried pinto beans
• 2 medium onions, chopped
• 2 large green bell peppers
• 1 cup finely chopped smoked ham
• 2 bay leaves
• 1 teaspoon salt
• 2 chile de árbol chiles, sliced
• 1 large sprig fresh young epazote or 1/2 teaspoon dried
• 8 garlic toes, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon smoked chili powder
• 4 fresh medium tomatoes, or 1-15 oz can roma tomatoes, drained
• Garnish of chopped onions, fresh tomatoes and jalapeno peppers if desired
• warm tortilla chips

Instructions

1. Rinse beans under cold running water removing any dirt, sort discarding disfigured beans or any stones and put in a large stockpot covering with cold water. Allow at least 3 inches of water above the beans. Bring to a boil cooking for about 2 minutes. Turn off heat and allow beans to soak for an hour or until the middle of a bean is soft
2. (not chalky). Drain liquid from pot.
3. Add 1 of the chopped onions, 1 of the chopped bell peppers, ham, bay leaves, salt and árbol chilies. Cover with water adding at least 1 inch of water past the top of the beans. Bring to a boil, cover and reduce heat to medium low. Add the epazote and garlic, stir and cook gently, adding water as needed until the beans are soft, about 2 hours uncovered. When the beans are soft, add remaining chopped onion, bell pepper, tomatoes, paprika, cumin and chili powder. Bring to a simmer and turn off heat. Taste and add more salt if needed. Let set for covered for 30 minutes.
4. Serve in bowls garnished with chopped sweet or green oni0ns, ripe tomatoes and jalapeno slices if desired along with a bowl of warm, toasted tortilla chips.

Notes