A fantastic side dish that delivers big flavor.
Serves 16 |
|2 cups dried red beans |
|2 cups dried pinto beans |
|1 yellow onion, chopped |
|3 tablespoons garlic, chopped |
|3 green chile peppers, sauteed and diced |
|3 vine-ripened tomatoes, sauteed, seeded and chopped |
|1 tablespoon vegetable oil |
|7 quarts water |
|1 smoked ham hock |
|1 teaspoon toasted coriander seed |
|1 bay leaf |
|2 whole dried red chile peppers |
| Salt, to taste |
| Pepper, to taste |
- Pour beans in a large bowl, cover with water and let soak overnight, changing water once; drain next day.
- When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat.
- Add water and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 to 4 hours, until beans are tender. Season with salt and pepper to taste.
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