GET — On the App Store
dry pinto beans (washed)
white onion (chopped)
fresh garlic (minced)
smoked ham hock
liquid hickory smoke (or to taste)
kosher salt (or to taste)
water (estimate--adjust as needed)
freshly ground black pepper
I have also done these on the stovetop, but I feel like the flavor is better with pressure cooker.
Chandler Horsley • 2018-04-14
These were amazing and easy to make!!
I developed this recipe in an effort to duplicate the beans at Tia Rosa Taqueria in AZ, which are the best pinto beans I have ever had. These are really close, maybe even better. 😋 We always have some on hand (they freeze well) and use them in quesadillas, taco salad, burritos, and as dip with tortilla chips. So good!