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2 tablespoons olive oil
2 cups small diced onions
1 cup small diced red bell peppers
2 tablespoons seeded and finely chopped jalapenos
2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1 pound dried Red or Pinto Beans, picked over, rinsed and soaked for 8 hours
4 cloves
9 cups chicken stock
3 tablespoons finely chopped cilantro stems
1/2 orange unpeeled
1 ham hock
3 tablespoons finely chopped cilantro leaves
1 teaspoon salt, or to taste
In a large pot over medium-high heat, add the olive oil, onions, bell peppers and jalapenos and cook until the vegetables are soft, 6 to 7 minutes. Add the garlic and cumin and cook for 1 minute. Add the beans, cloves, stock, and cilantro stems. Add the ham hock and squeeze the orange over the pot. Bring the liquid to a boil and then reduce heat to a simmer. Cook, partially covered, for 2 1/2 hours or until beans are very tender. Stir in the chopped cilantro leaves and season with 1 teaspoon of salt or to taste. Remove the orange before serving.
Yield: 2 quarts
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