- 3 lbs of hand cleaned King City Pinks (only found at L.A. Hearne Company)
- 1# of lean bulk chorizo
- 1 - 2 smoked ham hocks (depending on size of hocks)
- 3 medium yellow onions (sliced)
- 6 or 7 garlic cloves (diced or crushed)
- 1 28 oz can of crushed tomatoes
- 2 medium cans of green chiles
- 2 small, dry, red chiles
- 32 ounces of beef stock
- Soak beans overnight if possible (they will consume about 2 ½ their volume in water), but, if not, double the volume of beans to water and bring to a boil. Vigorously boil for 1/2 hour to 1 hour (until beans are plump). Dump water, rinse, then, follow the rest of the instructions.
- Cook chorizo separately until meat is well browned and almost crunchy.
- In a large pot add onions, garlic and peppers. Sauté for a few minutes.
- Add the tomatoes, beans and ham hocks. Also add stock and water so that all ingredients are covered by 1 1/2 inches.
- Slowly bring everything to a medium boil with the lid on: medium boil for about 1 1/2 hours. Stir occasionally to keep beans from burning on the bottom.
- Reduce the heat and tilt the lid (to thicken the beans and cook off excess moisture - don't cook off too much but if you do - you can add more. Slow boil for another 1 1/2 hours or until beans are tender. Stir occasionally.
- Remove bones and any undesirable fat. Salt and pepper to taste. Generally you won't have to add any salt but peppering changes the flavor by quite a bit. Add a little - taste, add a little more - taste, etc. Don't try to do it all at once --- you may overdo it and there is no going back!
If you leave the lid tilted, so the beans can breathe, while beans are cooling, they will not spoil. Put unused portions in the refrigerator to prevent fermentation.
Make a big batch and freeze what you won't eat in a few days. They will store frozen for a long period and are easy to micro.
When reheating the beans in a pot; from the refrigerator; on the stove, do it slowly. Beans will burn a lot faster coming out of the fridge – add water as necessary and keep stirring to keep the bottom from burning.
Hope you enjoy them!