All Simple Vegetable Recipes


Barbecue Beans Recipes

Barbecue Beans


Donít hesitate to serve these along with classic Texas barbecue beef, pork ribs, and chicken.


Makes 6 to 8 servings

  • 1 pound (about 3 cups) dried beans, preferably pink beans, pinto beans, or kidney beans, picked over, soaked overnight, and drained

  • 2 smoked ham hocks

  • 1 large onion, quartered

  • 3 cloves garlic, crushed

  • 2 teaspoons well-flavored chili powder, or more to taste

  • 3 large ripe tomatoes, chopped

  • Salt and freshly ground black pepper to taste

  • Sour cream, regular or light

  • 2 tablespoons chopped fresh cilantro

  1. Place the beans in a medium size heavy kettle. Add the ham hocks, onion, garlic, and chili powder.

  2. Stir in enough water to cover the beans by 2 inches. Cover and simmer over low heat until the beans are just tender, about 2 hours.

  3. Stir in the tomatoes and cook 30 minutes longer.

  4. Season well with salt and pepper and add more chili powder of you like.

  5. Heat 5 minutes longer, remove the ham hocks and strip the meat from the bones.

  6. Return the meat to the beans.

  7. Serve very hot in bowls, garnished with the sour cream and cilantro.

 

Note:
Do not add the tomatoes or salt until the beans are already tender. The acid in the tomatoes slows the softening of the beans, as does the salt.
 

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