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Pinto Beans With Pork Knuckles


  • 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


  1. Soak the beans overnight in plain water.
  2. Drain, rinse, and refill the pot with enough plain water to cover the beans plus 3 centimeters.
  3. Cover, and bring the beans to a boil on high heat, then turn the heat down to low.
  4. Meanwhile in a separate pot, sear the pork knuckles with the animal fat or ghee.
  5. When they're a little brown wherever it's possible, add the onions.
  6. When the onions are starting to be clear, add the garlic.
  7. When the garlic is hot, pour in the wine, and let the alcohol cook off of it for a minute or two.
  8. Then add the tomato paste, spices, salt, and the bay leaf.
  9. Over this, pour enough hot water to cover it plus 1 cm. and bring it to a boil.
  10. When it's boiling, turn the heat down to low, and let it cook.
  11. In a couple of hours, both the beans and the pork knuckles should be almost tender enough.
  12. Pour the pork knuckles along with the contents of that pot into the pot with the beans.
  13. Let them cook together for another half hour.
  14. You can add a bit more salt if what's already in there is not enough, at this point.
  15. When it's done, you can serve it in bowls or over rice.