New Mexico-Style Anasazi Beans with Ham Hock and Hatch Chiles

New Mexico-Style Anasazi Beans with Ham Hock and Hatch Chiles

Ingredients

1 pound dried Anasazi beans, rinsed and sorted

1 smoked ham hock

1 to 2 cups chopped cooked ham, optional for extra meat

1 medium yellow onion, diced

4 cloves garlic, minced

1 1/2 cups roasted Hatch green chiles, chopped

2 dried red chiles, or 1 teaspoon red chile flakes

2 bay leaves

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

1/2 teaspoon ground cumin, optional

6 to 8 cups water or chicken broth

1 tablespoon oil or bacon grease, optional

Warm flour tortillas or cornbread, for serving

Instructions

Rinse the Anasazi beans well and remove any small stones or broken beans. For a softer, faster-cooking bean, soak them overnight in plenty of water, then drain before cooking.

In a large heavy pot, heat the oil or bacon grease over medium heat if using. Add the diced onion and cook for 4 to 5 minutes, until softened and lightly golden.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the ham hock, Anasazi beans, chopped Hatch green chiles, dried red chiles, bay leaves, black pepper, cumin if using, and 6 cups of water or broth.

Bring the pot to a boil, then reduce the heat to low. Cover partially and simmer gently for 2 to 3 hours, stirring occasionally, until the beans are tender and the ham hock is soft.

As the beans cook, add more water or broth if the pot becomes too thick. The beans should stay slightly brothy, with a rich, smoky liquid.

Once the ham hock is tender, remove it from the pot. Let it cool slightly, then pull the meat from the bone. Discard the bone, skin, and excess fat, then return the shredded ham to the beans.

Add the chopped cooked ham if using. Continue simmering for another 15 to 20 minutes so the meat, beans, chiles, and broth can blend together.

Taste and adjust with salt, pepper, or more green chile if desired. Remove the bay leaves before serving.

Serve hot with warm flour tortillas, cornbread, rice, or a simple side of roasted vegetables.

Serving Notes

This pot of beans is best served warm and slightly brothy, with tender Anasazi beans, smoky ham, soft onions, garlic, and roasted Hatch chile in every spoonful.

For a New Mexico-style meal, serve it with homemade flour tortillas and extra chopped roasted green chile on the side. A squeeze of lime, diced onion, cilantro, or a little shredded cheese can also be added, but the beans are flavorful enough to enjoy simply.

The leftovers taste even better the next day because the beans continue to absorb the smoky ham and chile flavor.