Name: Beans 101 - Beans And Cornbread
Cuisine: International
Ingredients: 1 lb pinto beans; 8 cups no-salt-added chicken broth (low or no-salt); 1 (3/4 lb) ham hock; 1 cup onion, chopped (1 small onion); 1/2 cup bell pepper, chopped; 3 -4 garlic cloves, minced; 1 (8 ounce) can tomato sauce; 1/2 teaspoon black pepper; 1/4 teaspoon ground red pepper; 1 bay leaf; 1/4 teaspoon cumin; salt

Ingredients

1 lb pinto beans

8 cups no-salt-added chicken broth (low or no-salt)

1 (3/4 lb) ham hock

1 cup onion, chopped (1 small onion)

1/2 cup bell pepper, chopped

3 -4 garlic cloves, minced

1 (8 ounce) can tomato sauce

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper

1 bay leaf

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1.
Pick through beans to remove anything odd, rinse and place in a large bowl cover with 5 cups of water with 1/2 teaspoon salt, allow to soak overnight or use the quick soak method, See Note 1. Drain and rinse beans, pour into a large stew pot. Add broth (see note 2) and rest of the ingredients, bring to a boil on high stirring every couple of minutes. As soon as it reaches a boil reduce heat to a very slow simmer, See note 3, Taste the juice and add salt if needed, about 1/2 to 3/4 teaspoon, Taste again, they do not need to be salty but just enough to enhance the flavors, You can always add salt at the table. Simmer slowly for about 4 hours, stir occasionally and keeping a check on the liquid, it should remain soup like, water is used for any liquid additions but you shouldn't need to thin it, Taste the juice often, Mmm, they just keep getting better, If you want spicier hot beans add more red pepper, or your favorite. About hour before serving, if the beans are not as soft as you like then turn up the heat to a slow boil with lid on unless you want to thicken the sauce, stir frequently until the beans are soft then return to the low simmer. Before you are ready to serve, remove the hock, allow it to cool and remove the meat, skin and gristle from the bone, chop the meat up and add it back to the beans, discard the bone, skin, etc, also remove the bay leaf. Taste again and re-season if you like. To serve, ladle beans into a bowl then ladle some bean juice into the bowl, I love these beans with warm buttered cornbread and skillet fried potatoes, Leftover beans are just as good if not better the next day. Note 1 - The quick soak method is used sometimes, even by me, Instead of a bowl use the pot you will cook them in, after picking through and rinsing add the water, bring to a full boil, remove from heat, cover and let sit for one hour, Drain and rinse beans and pot, continue with cooking directions, OK, the difference in overnight and quick soaking, The quick soak wil

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