Judias Estofadas(Pinto Bean Soup) - cooking recipe

Ingredients

1 lb. bag pinto beans
1 large onion, cut in half
3 large ripe tomatoes, peeled and halved
5 large cloves garlic
4 bay leaves
2 Tbsp. olive oil
2 ham hocks
2 Tbsp. paprika

Preparation

In a 5-quart pan, add 3 quarts of water and all ingredients, except garlic, olive oil and paprika.
(Mash garlic; mix with paprika and olive oil and add to the beans after beans are tender.) Add water as needed.
Serves 6.