Frijoles de la olla compuestos (Brothy beans with garnish)

Chef David Gomez
Roots Catering, Hamilton City

Beans, simmered for hours with a smoked ham hock, are a satisfying and delicious side dish. "With little effort, they can be a great main dish," chef David Gomez said.

Ingredients

1 lb. Zuni Gold heirloom beans or pinto beans
1 smoked ham hock
Salt, to taste

Accompaniments
Cilantro, chopped
Yellow onion, small dice
Fresh jalapeños, thinly sliced
Avocado, diced
Cotija cheese
Lime wedges
Tortillas

Directions

Soak beans overnight in water. Drain soaking water from beans and rinse. Place beans and ham hock in a stockpot large enough to hold beans, hock and water to cover by 2 inches. Bring beans to a boil and adjust to a gentle simmer. Cook, covered, for 2 hours or until beans are very tender. Maintain water level 2 inches over beans.

When beans are done, remove ham hock. When cool enough to handle, remove any meat from bone, chop and add back to beans. Season with salt to taste. Serve in bowls. Top with desired garnishes. Serve with warm tortillas on the side.

Serves 12