Basque Beans (Bean Side Dish)

Ingredients

• 1½ lb 1 to 2 lbs meaty ham hocks
• 1 large onion, sliced
• water
• 5 large carrots, diced
• 1 green bell pepper, steamed, seeded and cut into squares
• 3 clove garlic
• 3 sprig 3 or 4 sprigs parsley
• 2 can 28 oz each tomatoes
• 16 oz canned tomato sauce
• 2 tsp chili powder
• 2 1 or 2 small fresh jalapeno or Fresno chiles
• 4½ qt 4 1/2 qts cooked, or 8 to 10 cans about 1 lb each cooked pinto, pink or red beans

Method

1. Place the ham hocks and onion in a 3- to 4-quart pan; add water to cover. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender when pierced, about 2 hours. Lift out the ham; discard the onion and broth. When the ham is cool enough to handle, discard the skin, bones and fat; tear the meat into bite-size chunks. Set aside.
2. In a food processor or blender, combine the carrots, bell pepper, garlic, parsley, tomatoes and their liquid, tomato sauce, chili powder and chiles. Whirl until the vegetables are finely chopped.
3. Pour the vegetable mixture into a 6- to 8-quart pan. Bring to a boil over high heat; reduce the heat and simmer, uncovered, stirring occasionally, for 20 to 25 minutes. Drain the beans, reserving the liquid, and stir into the vegetable sauce along with the ham. Simmer, uncovered, over low heat for about 30 minutes to blend the flavors; stir often. If the beans start to stick, stir in some of the reserved bean liquid.

Notes

By Laura Carnie, adapted from "The Best of Sunset," Lane Publishing Co. Yield: 20 to 25 servings. To cook dry beans for use in Basque beans: sort and remove debris from 3 pounds of pinto, pink or red beans; rinse and drain, add 6 quarts water, cover and bring to a rolling boil, remove from heat and let stand at least 1 hour or until the next day; drain, discarding liquid; add 6 quarts water and 3 bay leaves; bring to a boil, reduce heat, cover and simmer until very tender, 1 to 1 1/2 hours; salt to taste. Canned beans are acceptable.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom