One of the most basic, yet most essential staples of the Latin American diet is the pinto bean! Why? Because pinto beans have two very important qualities: they are very nutritious, and they are very economical. This relative low cost of this food item makes them very accessible for most people in Latin America, even the poor.
It is also very common in much of Latin America to eat beans with rice. While white rice has very little nutritional value by itself, it is a very filling carbohydrate. Combined with the beans, this becomes a satisfying and nutritious meal.
Pinto Beans
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Left-over ham hocks or 1/2 pound of bacon
- 4 cups water
- 1 onion, chopped
Serves 12-15 when served over rice.
Wash the beans and soak overnight in cold water.
Drain beans.
Place beans in slow cooker with chili powder, oregano, chopped onions, and ham hock.
Add enough water to cover meat and beans completely.
If using bacon instead of ham hock: Cut bacon into chunks, brown in a skillet, and place meat in slow cooker with beans. Cover meat and beans with water.
Season to taste (pepper, salt, or garlic salt).
Stir well. Cover crock pot and cook on high until beans are very tender, about 5 hours.
Serve over rice, and this will be one of the most deliciously, satisfying meals you will ever eat!
Another way to prepare beans and rice is in the traditional Latin American dish, Gallo Pinto. Give that a try! It’s delicious!
