Sergio Hernandez Perfil

Your recipes are wonderful, I love all of them! Can't wait for your next one.

Hi,

Joined your group and put several of your recipes in my "Tex-Mex Cooking" group.
Will try your carnitas recipe.

thank you so much for the bean recipe, im going to give it a try yummers

HI Carmen,

Here is the pinto bean recipe I love to use:
Ingredients
• 2 pounds dried pinto beans
• 2 1/2 quarts water or reduced sodium chicken broth
• 1 teaspoon ground cumin
• 1 ham hock OR 1 lb pound bacon, coarsely chopped
• 1 medium onion, chopped
• 2 (14.5 ounce) cans Mexican diced tomatoes or 2 medium ripe tomatoes, chopped
• 1 fresh jalapeno pepper, chopped
• 1 bunch fresh cilantro, chopped
• 1 garlic clove, minced
• 1/4 cup diced green pepper
• 2 bay leaves

Directions
1. Combine ham hock, beans, bay leaves, cumin and water or chicken broth in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water/broth if necessary while beans are cooking.
2. If you didn’t use the ham hock, using a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onions, diced green peppers and continue cooking until onion and peppers are tender. Stir in diced tomatoes, garlic and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
3. Stir onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Im hoping to try your rice recipe tomorrow , wondering if you could post a beans recipe? I can never make them like they are in the restaurant, maybe because Im not using lard? Any ideas? I use a lil bacon fat in them, Carmen