1 c. chopped onions
1 T. vegetable oil or bacon drippings
3 c. cooked pinto beans, drained
1 smoked ham hock
1 (6-oz,) can tomato paste
1 (4-oz.) can diced green chiles
1 tsp. EACH sugar and chili powder
3 c. hot cooked rice (1 c. raw rice will make 3 c. cooked)
Cook onions in oil in large saucepan or Dutch oven over medium heat until onions are transparent. Add beans, ham hock, tomato paste, chiles, sugar, chile powder, and two c. water. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Remove ham hock; cut meat off bone and dice. Return meat to beans. Serve over rice.
From the November 1990 issue.