You may also like
Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 3 lb. dried pinto beans
- 3 slices bacon, chopped
- 1 large onion, chopped
- 3 c. fresh green beans, snapped
- 1 can garbanzo beans, drained
- 2 (10 oz.) cans tomatoes
- 1 1/2 lb. lean ham or small ham hock
- 1 tsp. salt (if desired)
- 6 Basque chorizos, cooked (available at Ponderosa Meats in Reno or Butcher Boy Meat Market in Sparks)
Method
- Discard discolored pinto beans; rinse remainder under cold running water.
- Drain well.
- Transfer to large bowl.
- Add enough cold water to cover.
- Let soak at least 8 hours or overnight.
