Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pinto or Pink Beans 3 ts Pure Chile Powder
1 Ham Hock Salt
1 Onion; chopped Black Pepper
2 Cloves Garlic; minced

Pick over beans for debris; rinse well and drain. Place in a 4 quart
pot and add water to cover. Bring to a boil, simmer 3 minutes. Remove
from heat, cover, and let soak for at least 4 hours.

Pour off water. Add 5 cups fresh water, or just enough to cover beans.
Bring to a simmer, then reduce heat to maintain a gentle bubbling.
Add ham bone, onion and garlic. Partially cover (a whisper of steam
should escape.) Cook 2 1/2 to 3 hours, or until beans are not
sticking; give them a stir. Keep a kettle with hot water on stove --
if cooking liquid drops below the level of the beans, add no more
than 1/2 cup water.

When beans are tender, add chile powder, salt and pepper. Simmer 30
minutes longer. Scoop out 2 cups beans with a little cooking liquid.
Roughly puree in blender on low speed. Stir puree back into beans and
cook for a few minutes, stirring, until beans have thickened.

Per serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat,
4 mg sodium, 16 g fiber, no cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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