Garay'S Santa Maria Beans

• 2 lb. dried Poquito beans (Santa Maria small reds)
• 1 large clove garlic, peeled and minced
• 3 Tbsp. fresh cilantro, chopped
• 1 or 2 (depending on taste) canned Chipotle chiles in Adobo sauce
• 1 large ham hock
• 1 medium onion, peeled and sliced
• 1 family size Lipton tea bag
• 1 tsp. oregano
• salt

1. Pick over and wash beans, draining well.
2. Place in 6 to 8-quart kettle.
3. Cover with water.
4. Bury ham hock in beans.
5. Add sliced onion, minced garlic, cilantro and 2 teaspoons salt.
6. Cut top off tea bag and add tea leaves to mixture.
7. Add Chipotle chile(s), one for medium heat and two for hotter.
8. Bring beans to a boil.
9. Cover and reduce heat.
10. Add boiling water as needed to keep beans just slightly covered with water.
11. Simmer for at least two hours.

beans, clove garlic, fresh cilantro, chiles, ham hock, onion, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797697 (may not work)