Ham Hock and Beans (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 135 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
8 medium smoked ham hocks, about 4 ounces each |
2 cups chopped onions |
1 pound dried navy white beans |
freshly ground black pepper |
2 bay leaves |
10 cups water |
salt |
Directions:
1. In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.
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