Spicy Pork and Pinto Beans

By garciamoss

Ingredients

• 1 pound pinto beans
• 6 strips bacon, sliced
• 1 1/2 cups or 10 ounce link of Mexican chorizo
• 1 sweet onion, diced, about 1 1/2 cups
• 1 large green bell pepper, diced
• 1 Fresno pepper, minced
• 1 jalapeño pepper, minced
• 1 serrano pepper, minced
• 1 habanero pepper left whole
• 3 dried guajillo peppers, stems and seeds removed
• 9 cups water
• 1 ham hock
• 1 cup ketchup (I used spicy ketchup)
• 2 teaspoons cumin
• 2 teaspoons dry mustard
• 2 teaspoons smoked paprika
• 2 teaspoons oregano
• 2 teaspoons pepper
• 4 tablespoons apple cider vinegar
• 4 tablespoons Worcestershire sauce
• 1/4 cup brown sugar, more if you like them sweeter
• Salt to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Clean and rinse the beans and cover them with cold water while you prep your ingredients.

2. Heat a large heavy dutch oven pot to medium heat. Add the bacon and cook until crisp. Add the chorizo and cook for another 5 minutes. Add all of the fresh peppers, garlic, whole guajillos. Cook for 6 to 8 minutes.

3. Drain the beans and add to the pot. Add all of the remaining ingredients to the pot, minus the salt. Stir well and bring to a boil. Reduce the heat to a simmer, covered ¾ of the way and continue cooking for 2 to 2½ hours or until the beans become tender.

4. I like to add the salt at the end because there are ingredients that already contain salt in the recipe. And also because my Dad always told me not to add salt to the beans until they were almost done, for a soft bean. At this time you could adjust the seasonings if you like, adding more or not. Remove the guajillo chile peppers before serving. Yields up to 8 servings.

Note: As with any recipe you can adjust how spicy you want to make it, by adding or taking peppers away from the ingredients.