Basque Beans

By jeaklor

NOTES : I have cut this recipe in to 4ths and it still comes out very good. I also use 2 cans of beans and not the dried. The smaller the meat is cut the better the beans turn out. Cook with the ham bone and remove before serving.

Ingredients

• 1 1/2 Lb Pinto Beans, Rinsed And Drained
• 3 Cups Water
• 2 Cups Beef Stock
• 3/4 Lb Pork, Cut Into Small Chunks
• 3/4 Lb Ham Steak With Bone, Cut Into Small Chunks
• 1 Onion, Chopped
• 4 Garlic Clove, Chopped
• 1 Bay Leaf
• 1/2 Lb Chorizo, Cut Into Small Chunks
• Salt And Pepper, To Taste

Preparation

Step 1

In an 8 quart heavy pot, put beans and at least twice as much water. Cover and bring to boil. Turn off heat and let sit for 1 hour. Drain the beans and return to the pot. Add remaining ingredients except for the chorizo, salt and pepper. Bring to boil and simmer for 1 hour. Add chorizo and simmer uncovered for 20 minutes, stirring occasionally. Beans should be very tender and the liquid will thicken a bit. Taste to see if it needs salt and pepper.