Ranch Beans

Ranch Beans


2 cup dry pinto beans

1 ham hock

1 bay leaf

3 cloves garlic, peeled

1 whole jalapeno

5 cups chicken or beef stock

2/3 cup chopped onion

6 slices bacon, finely chopped

4 oz. chorizo, casing removed

salt and pepper, to taste

In a large soup pot. bring soaked beans, ham hock, bay leaf. garlic, jalapeno and 5 cups stock to a boil over high heat. Cover the pot, reduce heat and simmer until beans are tender. Add more stock if needed but beans should remain soupy.

Cook the bacon until crispy, remove and chop. Add onion and cook until translucent, remove and set aside. Drain fat and add chorizo and cook until browned. Drain any fat.

Remove ham hock and pick any meat from hock. Add the meat from hock, bacon, chorizo and onion to beans. Simmer for 1 more hour. Remove bay leaf and serve.

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