Prepare your beans the night before you plan on cooking them. Rinse your dry beans well in a colander. Discard any rocks or shriveled beans. Place beans in a large pot and cover with water (make sure water level is at least 2 inches above the beans). Cover with lid and let beans sit overnight.
The next day, pour beans into colander and give it a good rinse under cold water. Return beans to pot. Add 5 cups warm water. Do not add cold water or else your beans may split.
Set pot of beans over medium heat. Add chopped bacon, minced garlic, and 2 teaspoons cumin. Stir. Add ham hock. Cover and let beans cook over medium heat (simmering) for 1 hour, stirring occasionally.
While beans are cooking, prepare your pico de gallo. Remove seeds from tomatoes and chop. Chop up half an onion. Remove seeds and membranes from jalapeno and dice. Combine tomatoes, onion, and jalapeno in a large bowl. Add chopped cilantro and lime juice. Stir well. Cover and refrigerate until ready to use. The pico de gallo can be made up to one day in advance.
After one hour, check on your beans. They should be softened by now. If not, continue cooking and check every 15 minutes. You want your beans to be soft enough to eat but not overly mushy. Add entire bowl of pico de gallo and 2 teaspoons salt. Stir well. Cook an additional 20 to 30 minutes over medium low heat. After 30 minutes, taste the beans. If they are not salty enough for you add more salt, 1/4 teaspoon at a time. If you will be serving these beans with chips (like we do), taste test the beans with a chip. The saltiness of the beans will vary due to the kind of bacon and ham hock you use. I added about 2 1/2 teaspoons of salt.
When beans are done, remove from heat. Using a 1 cup measuring cup, carefully scoop out about 1 cup of beans. With the back of a spoon, mash up your 1 cup of beans. Return to pot and stir well. (The purpose of this is to thicken the beans).
Serve beans immediately with chips.
Refrigerate leftover beans up to 5 days. Beans can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight.
This is a public recipe that was posted by Lynn Wise at www.awisecook.com.
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (84%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 15.9mg||5 %|
|Sodium 195.4mg||7 %|
|Potassium 70.3mg||2 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.3g|
|Protein 2.9g||4 %|
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Calories per serving: 113
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