Ham Hocks and Beans Stew (Cocido de Tarsos de Jamón y Habichuelas)

George Garcia, 1985 Puerto Rican Cooking Show Demonstrator
Cecilia (Hesia) Diaz

• 2 c. (1 lb.) red beans
• 2 lbs. ham hocks, cut into 1-inch slices
• 9 c. water
• 3 T. achiote oil
• 1 round onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 (8-oz.) can tomato sauce
• 6 sprigs Chinese parsley, chopped
• 1/4 tsp. dried oregano leaves
• 2 tsp. salt
• 2 carrots, cut into 3/4-inch slices
• 1 (14½-oz.) can stewed tomatoes

Wash beans. Cover with water and soak overnight. Drain. In a saucepot, combine ham hocks and the 9 cups water. Cover. Bring to a boil, lower heat and cook for 1 hour. In a saucepan, heat achiote oil. Stir in onion, green bell pepper and garlic; sauté until onion is clear. Stir in tomato sauce, parsley, oregano and salt. Cook on low heat for 15 minutes. Stir into ham hocks. Add beans, carrots and stewed tomatoes. Cover; bring to a boil, lower heat and cook for 1 hour, stirring occasionally. Makes 8 servings.