Bourbon Ham Hock Pinto Beans Recipes

PINTO BEAN AND HAM HOCK STEW

Steps:

• Soak beans overnight in water.
• Drain and pick out all bad beans or particles.
• Place beans in a stock pot with 4 cups of water.
• Add ham hocks and bring to a boil.
• Let beans and ham hocks boil for about 10 minutes and then turn down heat to medium.
• Add carrots, garlic, tomatoes, onion and celery.
• Cook for 4 hours on medium.
• By this time the ham hocks should be tender enough to take the meat off of the bone.
• Cut meat into little pieces the size of peas and return meat to soup.
• Discard bones.
• Add salt and pepper by measurement or to taste.
• Cook an additional 30 minutes to an hour to ensure the softness of beans.
• Enjoy!

PINTO BEANS AND HAM HOCKS

Steps:

• Soak beans in bowl for several hours or overnight. Rinse twice.
• Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan.
• Cover beans with water.
• Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper.
• Cook on low for 3-4 hours, adding water if necessary to keep beans covered.
• Stir occasionally.
• Discard ham hocks prior to serving.

PINTO BEANS AND HAM HOCKS

Steps:

• Boil ham hocks on high heat for 45 minutes.
• Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
• Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
• Serve with rice and a meat side dish. Tastes even better the 2nd day!

BOURBON & HAM HOCK PINTO BEANS

Steps:

• 1. Sauté hog jowl in a dutch oven for 4-5 minutes, add onion, bell pepper, garlic, parsley stems in dutch oven until onions are translucent.
• 2. Add water and ham hocks to dutch oven, boil for 1 hour until ham hocks are tender, remove and slice in pieces.
• 3. Add ham hock pieces back to dutch oven with remaining ingredients. Bring to a boil, reduce heat and cook for 1 1/2 hours or until beans are tender. Serve with cornbread and a green salad.