Cowboy Beans

1. In a large saucepan, put together the overnight cleaned soaked beans, ham hock, jalapeno, garlic cloves, and bay leaf. Pour 5 cups of water and place the pan on heat. Bring the water to a boil, and then cover the pan with a lid.
2. Reduce the heat of the pan to medium and let it simmer gently for around 2 to 2 ½ hours or when the beans are soft and tender.
3. If the beans absorb too much water and water reduces but the beans are not yet tender then add 1 cup of additional water after an hour and let it cook. When the mixture becomes soupy remove the pan from the heat and turns it off.
4. Take a large sauté pan and place it over medium heat. Put bacon in it and cook them for 10 minutes or until almost crisp.
5. Add onion to the bacon and cook until they become translucent.
6. Transfer this mixture to the pot containing the beans and in the same pan cook chorizo until they become crisp.
7. Remove the chorizo from the pan as soon they become crisp on a plate laid with a paper towel to absorb any excess oil. (Use a slotted spoon for this purpose)
8. Add this cooked chorizo in the same pot of beans containing onions and bacon and add salt for seasoning.
9. Stir this mixture over medium to high heat until everything is sautéed together.
10. Lastly, remove the ham hock and bay leaf and discard them. Take it out in bowls and serve while it is hot.

Trivia

National Bean Day is celebrated on 6th of January and is referred to as a ‘live healthy’ holiday.