This recipe calls for dried pinto beans to be soaked overnight. If you are in a pinch, perform a “quick soak” by covering beans with water, bringing to a boil, and cooking 2 minutes. Remove beans from heat, cover, and let stand 1 hour. Then proceed with the recipe.
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1. Sauté ham hock and onion in heavy bottomed pot until hock has started to render some fat and onions are cooked a bit. Add remaining ingredients and bring to a boil.
2. Reduce heat to a simmer, cover, and cook 2 to 2 1/2 hours or until tender but not mushy.