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Run for the Border Beans

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Run for the Border Beans
Bon Appetit Archives

2 pounds pinto beans, rinsed, picked over
2 1/2 quarts water (or more)
4 pounds smoked ham hocks
2 bay leaves
6 teaspoons ground cumin
3 tablespoons chili powder
1 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
8 ounces thick-sliced bacon, chopped
5 large garlic cloves, minced
3 large onions, chopped
a 28-ounce can peeled, plum tomatoes,
drained, chopped

Place beans in a large pot; add water to cover. Boil 2 minutes. Turn off
heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to
pot. Add 2 1/2 quarts water, ham hocks, bay leaves, 4 teaspoons cumin,
2 tablespoons chili powder, red pepper, and cloves. Cover partially and simmer 1 hour. Uncover and continue simmering 1 hour. Add more water,
if needed, 1 cup at a time.
Meanwhile cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels using slotted spoon. Add onions, garlic, remaining 2 teaspoons cumin and 1 tablespoon chili powder to same skillet. Sauté over medium heat until onions are tender, about 8 minutes.
Add tomatoes, cook 3 minutes. Add onion mixture to beans and simmer
until beans are tender, about 30 minutes. Transfer ham hocks to bowl
using slotted spoon. Cool slightly. Remove meat from ham hocks. Cut
into bite-size pieces. Stir meat and bacon into beans. (Can be prepared
up to 2 days ahead.) Season with salt and pepper to taste before serving.
Makes 12 servings.
 

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