Judias Estofadas(Pinto Bean Soup)
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A mediterranean take on judias estofadas(pinto bean soup), written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 lb. bag pinto beans
- 1 large onion, cut in half
- 3 large ripe tomatoes, peeled and halved
- 5 large cloves garlic
- 4 bay leaves
- 2 Tbsp. olive oil
- 2 ham hocks
- 2 Tbsp. paprika
Method
In a 5-quart pan, add 3 quarts of water and all ingredients, except garlic, olive oil and paprika.
(Mash garlic; mix with paprika and olive oil and add to the beans after beans are tender.) Add water as needed.
Serves 6.
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