Cowboy Beans

• 2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
• 1 ham hock
• 1 bay leaf
• 3 cloves garlic, peeled
• 1 whole jalapeno chile
• 5 cups water
• 2/3 cup finely chopped white onion,
• 2 slices thick-cut bacon, finely chopped
• 4 ounces pork chorizo, casing removed
• Salt and freshly ground black pepper

1. In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat.
2. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender.
3. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking).
4. Turn off the heat.
5. Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes.
6. Add onion and cook for about 3 minutes or until translucent.
7. Transfer bacon and onion mixture to the pot with the beans.
8. Wipe pan clean.
9. In same pan cook chorizo over medium heat until crisp, about 1 minutes.
10. Using a slotted spoon, remove the chorizo and drain on paper towels.
11. Add to the beans.
12. Season lightly with salt, if necessary.
13. Stir the beans over medium-high heat until heated through.
14. Remove the bay leaf and ham hock and discard.
15. Ladle into bowls and serve.
16. Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans.
17. Proceed as above but reduce the cooking time to 1 hour.

pinto beans, ham hock, bay leaf, garlic, jalapeno chile, water, white onion, bacon, pork chorizo, salt

Taken from www.foodnetwork.com/recipes/marcela-valladolid/cowboy-beans-recipe.html (may not work)