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The real deal. These beans rival our favorite Tex-Mex restaurant in Houston!
Rinse dried beans in a colander. Place beans in a large pot and cover with water. Make sure the water level is at least 2 inches above the beans. Soak beans overnight.
In the morning, rinse the beans again. Pick out any shriveled beans or rocks. Rinse out the pot the beans were soaked in. Put beans back in the pot and add 5 cups of fresh warm water. Adding cold water may cause the beans to split.
Set the pot of beans over medium heat. Add chopped bacon, minced garlic, and cumin. Stir. Place ham hock into pot. Cover and simmer over medium heat for 1 hour, stirring occasionally.
While beans are cooking, prepare pico de gallo. In a large bowl, mix together chopped tomatoes, diced jalapeno, diced onion, and chopped cilantro. Juice lime over mixture. Stir well. Cover and refrigerate until ready to use. (This can be done the day before.)
After the beans have been simmering 1 hour, check them. The beans should be soft. If not, continue to cook the beans, checking every 15 minutes until desired softness has been reached. Add entire bowl of pico de gallo and 2 teaspoons of salt. Stir and cook an additional 30 minutes. Taste beans with a chip. If desired, add more salt.
Serve beans warm with chips. Beans can be refrigerated for up to 1 week. Beans can also be frozen in a freezer Ziploc bag for up to 3 months.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!