Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
1 pound dried pinto beans
5 cups water
1 medium onion, quartered
1 clove garlic, minced
2 teaspoons salt
1 teaspoon chili powder
1/2 pound ham hocks or salt pork, cut into cubes
1/2 cup bacon fat
Cover pinto beans with water, and soak overnight. Drain.
Combine beans, water, onion, garlic, chili powder, salt and ham hocks or salt
pork in large kettle. Bring to boiling; lower heat; simmer over low heat for 2
1/2 hours or until beans are very soft. remove ham hocks or salt pork.
Mash beans well in a medium size bowl; stir in bacon fat; mix well. Cook in a
large skillet over medium heat, stirring constantly, until beans are thick and
fat has been absorbed. Serve with shredded cheese if desired.
Yield: 4 cups