BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Frijoles my way.
Yes you can do 2 lbs.
I have 2 lbs soaking right now.
4 lbs dried pinto beans
2 large yellow onions chopped
10 cloves garlic minced
3 to 4 smoked pork hocks
1/2 cup lard preferably pork lard
2 Tbls ground cumin
1 Tbls garlic powder
1 Tbls onion powder
1 Tbls crushed red pepper
1 Tbls freshly ground black pepper
3 Tbls ground dried chipotle powder
2 tsp Mexican oregano
1 tsp dried thyme
The juice off a jar of pickled jalapeños
Soak the beans overnight or use the quick soak method, I prefer overnight.
In a large pot, melt the lard over medium low heat, add the onion and a pinch of kosher salt. To much salt early and the beans can come out tough. Sauté until the onions are starting to become translucent about ten minutes.
Add the garlic and all dried spices and sauté a minute or two, just enough for the garlic to become fragrant and the spices to bloom.
Add the hocks, jalapeño juice, beans and enough water to cover the top of the beans by two inches. Bring to a boil.
With the lid ajar so liquid condenses, simmer for about three hours stirring from the bottom occasionally.
At this time I remove the hocks and after they have cooled, shred any useable meat from them, it won’t be much. Chop finely and add back to the pot. Simmer on low for another one to two hours. If the beans are a little soupy, take out a few cups of beans and liquid and whirl in a blender, then add them back to the pan.
Yes you can do 2 lbs.
I have 2 lbs soaking right now.
4 lbs dried pinto beans
2 large yellow onions chopped
10 cloves garlic minced
3 to 4 smoked pork hocks
1/2 cup lard preferably pork lard
2 Tbls ground cumin
1 Tbls garlic powder
1 Tbls onion powder
1 Tbls crushed red pepper
1 Tbls freshly ground black pepper
3 Tbls ground dried chipotle powder
2 tsp Mexican oregano
1 tsp dried thyme
The juice off a jar of pickled jalapeños
Soak the beans overnight or use the quick soak method, I prefer overnight.
In a large pot, melt the lard over medium low heat, add the onion and a pinch of kosher salt. To much salt early and the beans can come out tough. Sauté until the onions are starting to become translucent about ten minutes.
Add the garlic and all dried spices and sauté a minute or two, just enough for the garlic to become fragrant and the spices to bloom.
Add the hocks, jalapeño juice, beans and enough water to cover the top of the beans by two inches. Bring to a boil.
With the lid ajar so liquid condenses, simmer for about three hours stirring from the bottom occasionally.
At this time I remove the hocks and after they have cooled, shred any useable meat from them, it won’t be much. Chop finely and add back to the pot. Simmer on low for another one to two hours. If the beans are a little soupy, take out a few cups of beans and liquid and whirl in a blender, then add them back to the pan.