Pinto Beans with Ham Hocks

Pinto Beans with Ham Hocks

Ham hocks are king when it comes to making beans and greens. The smoky meaty flavor enhances low-and-slow southern comfort foods. These pinto beans are a terrific side to serve over rice or cornbread. Enjoy!

Ingredients

• 1 32 oz package of dry pinto beans

• 1 32 oz chicken stock

• 1 large smoked ham hock

• 1 large white onion, diced

• 3 garlic cloves, smashed

• 1 celery rib, diced

• 2 tbsp neutral oil (canola or vegetable)

• 1 bay leaf

• ½ tsp red pepper flakes

• ½ tsp black pepper

• ½ tsp salt

Prep your beans – In an oversized mixing bowl rinse and soak your beans for 2 hours.

In a large pot or stock pot sauté your onions over medium heat in the oil for approximately 5 minutes or until translucent. Add the garlic, bay leaf, celery and red pepper flakes, salt and pepper and cook for approximately 1-2 minutes to bloom flavors.

Place the ham hock in the bottom of the pot. Add the drained beans and chicken stock. Add enough water to cover approximately 2 inches above the beans. On high heat bring the pot to a boil. Reduce to low and cover. Simmer the beans for approximately 3 hours. For the first 2 hours check periodically and add water necessary to maintain a liquid line approximately ½ inch above the beans.

After 2 hours it will not be necessary to add additional water as your liquor will develop and the ham hock will begin to break down. Remove bay leaf and keep warm before serving.

NOTES

• If you can’t find a large ham hock – use 2 small ham hocks.

• If you do not like ham hocks; substitute smoked turkey wings or legs.

• There is little salt added to this recipe since the chicken stock and ham hocks will produce the flavor. Salt and pepper to taste before serving.

• Hot sauce and relish work well as condiments.