Master of the Pit
- Joined May 5, 2007
2lbs. pintos(remove rocks & split beans),1/2 medium yellow onion,1/2 bulb(4-6 cloves)smoked or roasted garlic (mashed not diced),2tbsp cumin(comino),1 can medium rotel tomatoes,3 smoked or cured ham hocks,1/8 cup bolner's fiesta spice,and 2tsp banking powder(if ya don't want the after fragrance). pour all in together, cover w/ 8" of water and bring to a boil,pull back to a simmer for 5-8 hrs-adding wateras needed/stirring occassionally.when the ham hocks fall separate w/ a spoon simmer 1 more hour. rest overnight & reheat the next day. day 3 reheat w/ scrambled eggs,bacon,skin on roasted cheddar cheese potatoes & wrap in a tortilla.