Time: 12 hours 25 minutes
Complexity: easily
Servings: 12

Pinto beans are simmered for several hours with smoked shank, tomato sauce, chili powder, brown sugar, vinegar, and spices, infusing them with a whole bouquet of flavors, including savory, sweet, sour, and spicy notes. Serve as a side dish, appetizer, or main course. Be sure to soak the beans overnight to speed up cooking. Also, keep in mind that the more recent the expiration date on the package, the faster your beans will cook.

Ingredients:

• 1 pork knuckle
• 4 cups dry pinto beans
• 1 can (425 g) of canned tomato sauce
• 1/4 cup chili powder
• 1/4 cup brown sugar
• 2-3 tablespoons white vinegar
• 5 cloves garlic, crushed
• 1 onion, diced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pork ham, pork, pinto beans, tomato sauce, brown sugar, chili seasoning, garlic

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Preparation:

Step 1
• Rinse the beans under cold water, removing any stones or foreign particles. Cover with cold water and soak for 6-8 hours.
Step 2
• Drain the beans and place them in a saucepan along with the shank; cover with clean water to a height of 2 inches. Add tomato sauce, chili powder, brown sugar, white vinegar, garlic, onion, 1 tablespoon salt, and 2 teaspoons black pepper.
Step 3
• Bring to a boil, reduce heat, and simmer, adding more water if needed, until the beans are tender, 3-4 hours. Taste and season with salt and pepper if needed.

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