Mexican Beans


  • 2 lbs. pinto beans
  • 1 tablespoon canola oil
  • 1 large onion, halved
  • 2 jalapena chiles
  • 2 cloves garlic
  • 1 bay leaf
  • salt, to taste
  • *1-2 ham hocks can be added if desired, remove meat and add to beans when cooking is completed


  • Soak beans overnight. Drain water. Place beans in pot with water to cover by about 2 inches.
  • Grill or sear onion, chiles and garlic cloves in oil until slightly blackened.
  • Add to beans. Cook the beans until about 1/2 cooked (about 45 minuites or so). Add salt. Finish cooking until cooked through with some bite.


  • SERVINGS: 12
  • SOURCE: Apple Charlotte Cooking Co.