Rancho beans

Yield: 6 Servings

Ingredients:

1 lb Pinto or Pink Beans
1 Ham Hock
1 Onion; chopped
2 Cloves Garlic; minced
3 ts Pure Chile Powder

Instructions:

Salt Black Pepper Pick over beans for debris; rinse well and drain. Place in a 4 quart pot and add water to cover. Bring to a boil simmer 3 minutes. Remove from heat cover and let soak for at least 4 hours. Pour off water. Add 5 cups fresh water or just enough to cover beans. Bring to a simmer then reduce heat to maintain a gentle bubbling. Add ham bone onion and garlic. Partially cover (a whisper of steam should escape.) Cook 2 1/2 to 3 hours or until beans are not sticking; give them a stir. Keep a kettle with hot water on stove -- if cooking liquid drops below the level of the beans add no more than 1/2 cup water. When beans are tender add chile powder salt and pepper. Simmer 30 minutes longer. Scoop out 2 cups beans with a little cooking liquid. Roughly puree in blender on low speed. Stir puree back into beans and cook for a few minutes stirring until beans have thickened. Per serving: 200 calories 12 g protein 38 g carbohydrate 1 g fat 4 mg sodium 16 g fiber no cholesterol. Source: San Francisco Chronicle 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach CA