Down Home Pinto Beans And Ham Hocks Recipes

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PINTO BEANS AND HAM HOCKS



Pinto Beans and Ham Hocks image

I grew up in a household inspired by southern cooking. I made these one night for my husband and served them with cornbread and collard greens. It takes a while to cook, but you don't have to stand at the stove the entire time.

Provided by jd_2077

Categories     Beans

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups dried pinto beans
1 small red onion, sliced
1/2 large white onion, sliced
3 tablespoons garlic, minced
1 teaspoon dried basil
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
fresh ground black pepper
salt, to taste
1/2 teaspoon paprika
1 teaspoon chili powder
2 ham hocks
water (adjustable)

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.

Nutrition Facts : Calories 243.4, Fat 0.9, SaturatedFat 0.2, Sodium 44.8, Carbohydrate 44.8, Fiber 10.7, Sugar 2.8, Protein 14.4

DOWN-HOME PINTO BEANS AND HAM HOCKS



Down-Home Pinto Beans and Ham Hocks image

Mama's main squeeze Michael Groover's famous pinto beans inspired this simple, savory recipe. We use a few dashes of Worcestershire sauce to create a real rich broth around the soft, silky beans.

Yield serves 4

Number Of Ingredients 11

Four 15-ounce cans pinto beans, rinsed and drained
3 garlic cloves, finely diced
2 celery ribs, finely diced
1 smoked ham hock
1 cup chicken broth
1 large onion, finely diced
1 large carrot, peeled and finely diced
1 teaspoon tomato paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce

Steps:

  • Combine the beans, garlic, celery, ham hock, chicken broth, onion, carrot, tomato paste, salt, pepper, and Worcestershire sauce in the crockpot.
  • Cover and cook on low for 6 hours, then check to make sure the beans are tender. If it's too thin for your taste, uncover and continue to cook for 2 hours more. If not, uncover and cook for 1 hour more, or until thickened.
  • Transfer the ham hock to a cutting board. Remove all the meat from the bone. Chop the meat into pieces and return it to the crockpot, stirring to combine. Serve hot.

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