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Print this Recipe    Bean 10

Farmworkers' Chile Soup

2 smoked hamhocks or more
1 large onion
1 bag pinto beans
Chile Powder
water
oil

Saute the onions in the oil adding the hamhocks early enough to
brown the outside without burning the onions. Add the beans (no
need to soak in my experience) and enough water to cover beans and
hocks with about an inch extra. Bring to a boil then lower to a
simmer and leave for about an hour. (Do not add salt yet! It makes
the beans take much longer to cook). Add water as needed to keep
everything immersed.

Add chile powder to taste (anything past 2/3 of a large bottle is
for masochists only, but be sure to add enough to give a rich color
and taste). Cook until beans are tender. Remove hamhocks and strip
the meat off. Return the meat to the soup. Add water to create a
more soupy consistency than typical chile. Heat until hot enough
to serve.

Serve with corn bread, dark molasses and butter.

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