Pinto Beans - Frijoles Paisas

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 3 cups pinto beans
• 1/2 lb lamb hock
• 6 cups water
• 1 cup shredded carrot
• 1/2 teaspoon salt
• 1/2 green plantain, cut into 1/4 inch
• 1 tablespoon chopped onion
• 2 cups diced tomatoes
• 3 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin

Recipe

• 1 stove top.
• 2 1. wash the beans and soak overnight in cold water. drain the beans and place in a large pot and add the water and lamb hocks. over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. allow the beans to cook until almost tender, approximately 2 hours.
• 3 2. when the beans are cooking, prepare the condiment mix. in a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
• 4 3. when the beans are almost tender, add the condiment mix, plantains, carrots and salt. cover and cook for another hour or until the beans are fully cooked.
• 5 crock pot.
• 6 use the same ingredients except use just 4 cups of water instead of 6.
• 7 1. wash the beans and soak overnight in cold water. drain the beans and place in a slow cooker, add 4 cups water and lamb hocks and cook on high for about 2 hours.
• 8 2. follow step 2 in the regular pot recipe.
• 9 3. add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. taste for salt and serve.