• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 lb Dry Pinto beans
  • 1 sm Ham hock
  • 2 tb Lard
  • 1 ts Chili powder
  • 2 sm Dried chiles; crushed
  • 1 ts Garlic powder
  • 2 tb White vinegar
  • 1 Dozen corn tortillas
  • Vegetable oil for
  • -deep-frying
  • Salt to taste


1. Soak beans overnight, covered w/ 3 times their volume of cold water.
Drain & rinse.

2. Place all ingredients in a 3-4 qt. sauce pot & add water to cover. Cook,
covered, over medium heat until beans are tender & ham is falling off bone.
about 1-1/2 to 3 hours.

3. Remove ham bone & blend meat/bean mixture in blender or food processor
until frijoles are nearly smooth, but w/ some lumps remaining. The beans
may also be pressure-cooked. Salsa verde:

1. Cut tortillas into wedge shapes and deep-fry in 400 F. vegetable oil
until crisp.

2. Remove from the oil and drain on clean, dry toweling. Salt lightly and
serve warm.




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