- 1/2 kg. pinto beans
- 3 pork knuckles, smoked is okay
- 1 large onion
- 1 clove of garlic or a teaspoon garlic powder or crystals
- 2 tablespoons animal fat or ghee
- 1/2 cup dry red wine
- 1/4 cup tomato paste or sweet oil-pickled red pepper puree if you have any
- 1 teaspoon gray salt
- 1 teaspoon dry mustard
- 1 teaspoon dried hot red pepper or paprika
- 1 tablespoon ground cumin
- a good dash of black pepper
- 1 bay leaf
- Soak the beans overnight in plain water.
- Drain, rinse, and refill the pot with enough plain water to cover the beans plus 3 centimeters.
- Cover, and bring the beans to a boil on high heat, then turn the heat down to low.
- Meanwhile in a separate pot, sear the pork knuckles with the animal fat or ghee.
- When they're a little brown wherever it's possible, add the onions.
- When the onions are starting to be clear, add the garlic.
- When the garlic is hot, pour in the wine, and let the alcohol cook off of it for a minute or two.
- Then add the tomato paste, spices, salt, and the bay leaf.
- Over this, pour enough hot water to cover it plus 1 cm. and bring it to a boil.
- When it's boiling, turn the heat down to low, and let it cook.
- In a couple of hours, both the beans and the pork knuckles should be almost tender enough.
- Pour the pork knuckles along with the contents of that pot into the pot with the beans.
- Let them cook together for another half hour.
- You can add a bit more salt if what's already in there is not enough, at this point.
- When it's done, you can serve it in bowls or over rice.