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Ingredients

• 1 pound dried pinquito beans
• 1 large onion, diced
• 2 cloves garlic, minced
• 5 ounces red chile sauce (not chili sauce)
• 1 ham hock
• salt and pepper to taste

Optional:

• 1 tsp dry mustard
• 1 Tbs sugar
• Bay leaves

Instructions

Rinse and clean beans thoroughly, picking out any stones and “ugly” beans. Place the beans in a large stockpot and cover with cold water, about 2” above the top of the beans. Bring to a boil and add all remaining ingredients. Reduce the heat to simmer, cover the pot with a lid, and cook for about 2 hours or until beans are fork tender. Add salt and pepper to taste once beans are done. Stir occasionally and add hot water as needed to keep beans completely covered. Remove ham hock before serving. Serves 6–8.