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Ingredients
1 pound (455g) pinto beans, uncooked
6 cups (1.4L) water
1 large onion, chopped
3 cloves garlic, minced
1/2 medium red bell pepper, chopped
1 medium ham hock
2 Tbsp (30g) tomato paste
2 tsp (4g) oregano
2 tsp (4g) thyme
1/2 tsp (3mL) Tabasco sauce
2 cups (395g) rice, uncooked
Directions
Rinse beans and pick out any stones.
Soak beans overnight in water, or, if preparing the same day, place beans in a pot of water and bring to a boil. Boil for 2 minutes and then turn off heat. Soak beans in the cooking water for 1 hour.
Add all the remamining ingredients to the soaked beans, cover, and bring to a boil. Turn heat down and cook over medium heat for for 1 hour.
Remove ham hock and place on a cutting board. Cool for a few minutes. Using a sharp knife, cut away the fatty skin and remove the meat from the bone. Chop meat into small pieces and return to pot and continue to cook for 1 hour more. The liquid will have boiled down to a thick, brown sauce, and the beans should be soft, but not mushy.
Prepare rice: Place rice and water in a medium saucepan. Cover and bring to a boil. Without uncovering, reduce heat to simmer and cook for 18 minutes. Turn off heat and allow to rest for 5 minutes.
Serve beans over rice.
