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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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I love all Portuguese food (so far). These are a different than I usually make. Do yourself a favor and get some allspice, it makes everything taste better. Ingredients:
1 lb small dried pink beans or 1 lb cranberry beans |
2 smoked ham hocks |
1 tablespoon olive oil |
1/4 lb smoked bacon, diced |
1 large yellow sweet onion, chopped |
6 garlic cloves, minced |
6 ounces tomato paste |
1/2 teaspoon ground cumin |
1/4 teaspoon allspice |
salt & freshly ground black pepper |
Directions:
1. Rinse beans in cold water and soak overnight according to package directions (this is what prevents the gas sometimes associated with beans).
2. Next day, drain beans and place in large stockpot or Dutch oven, covering with cold water; add tomato paste, spices, and ham hocks and cook, on low heat.
3. Meanwhile, in a skillet, add oil, bacon, onions, and garlic and cook until slightly browned; add to beans.
4. Cook for 4 hours, stirring occasionally (add water as needed to keep beans covered).
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