Classic Beans and Rice

Ingredients

• 1 lb pinto beans, uncooked

• 6 cups water

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1/2 medium red bell pepper, chopped

• 1 medium ham hock

• 2 Tbs tomato paste

• 2 tsp oregano

• 2 tsp thyme

• 1/2 tsp Tabasco sauce

• 2 cups rice, uncooked

This recipe comes by way of the TJ Ranch in Puerto Rico.

Directions

• Rinse beans and pick out any stones.
• Soak beans overnight in water, or, if preparing the same day, place beans in a pot of water and bring to a boil. Boil for 2 minutes and then turn off heat. Soak beans in the cooking water for 1 hour.
• Add all the remamining ingredients to the soaked beans, cover, and bring to a boil. Turn heat down and cook over medium heat for for 1 hour.
• Remove ham hock and place on a cutting board. Cool for a few minutes. Using a sharp knife, cut away the fatty skin and remove the meat from the bone. Chop meat into small pieces and return to pot and continue to cook for 1 hour more. The liquid will have boiled down to a thick, brown sauce, and the beans should be soft, but not mushy.
• Prepare rice: Place rice and water in a medium saucepan. Cover and bring to a boil. Without uncovering, reduce heat to simmer and cook for 18 minutes. Turn off heat and allow to rest for 5 minutes.
• Serve beans over rice.