Cowboy Beans
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
10 c. pinto beans, dried approximately 10 c. water for boiling, plus more for soaking
3 pork hocks
6 jalapeños, stemmed, halved
6 bay leaves
Instructions:
Spread out and pick through the beans, removing any dirt, stones, or overly damaged beans. Place beans in a large bowl and cover with water to a depth of 1 – 2″. Soak overnight.
Remove soaked beans to a large Dutch oven and cover with water, again to a depth of 1 – 2″. Stir in pork hocks, jalapeños and bay leaves, and bring to an active, rolling boil. Reduce to a simmer/low boil and cover. Cook for 2 1/2 – 3 hours or until the beans are tender, stirring several times as the beans cook. You may need to skim off any foam that forms on the surface of the water as the beans cook. Once the beans are finished, remove the bay leaves, pork hocks and jalapeños, which will have softened substantially. You can discard the bay leaves and discard or retain the pork hocks for future dishes. Dice the jalapeños and set aside.
Meanwhile, drain the beans and stir in the jalapeño pieces. Serve or store for up to 2 weeks refrigerated in a covered container.
YIELD: approximately 30 cups of cooked beans
From scarlettabakes.com