Tejano Beans

This recipe is drop dead delicious.       

 And it is great on a cold winter day.

Ingredients

• 4 cups dry pinto beans
• 12 cups water or chicken stock. I used stock.
• 4 cloves garlic, peeled and minced
• 1  large onion,  chopped 
• 2 bay leaves
• 1 tablespoon sugar
• 1 teaspoon good quality chicken bouillon
• 2 diced poblano peppers
• 2  ham hocks 
• 1 lb. smoked sausage, I used kielbasa
• Salt and pepper to taste
• fresh lime wedges, to garnish

1. Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water or stock.
2. Bring to a boil, then turn down the heat to a medium-low simmer.
3. Add the garlic, onion, sugar, chicken bouillon, poblanos, bay leaves and ham hocks. Bring to a boil again and then reduce the heat to medium low.
4. Simmer on medium low with the lid on but vented. (Tilted so that it's not sealed) Stir occasionally.
5. Cook for about 4 hours. After about an hour and a half, add salt so that it can absorb into the beans as they finish cooking.I used 2 tsp..
6. Continue cooking until the beans are tender. Taste them and continue cooking until beans are soft. If the beans are still hard, keep simmering.
7. Remove the ham hocks and discard. Add the sliced smoked sausage. Simmer until sausage has heated through.
8. Add salt and pepper to taste. Garnish with fresh limes. Serve in a bowl with a scoop of rice.