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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot. Ingredients:
1 bag dry beans (my favorite is a 15 bean mix) |
4 -6 ham hocks |
1 large onion, chopped |
6 cloves garlic, minced (more if desired) |
1 large bay leaf |
1 tablespoon oregano |
1 teaspoon pepper |
salt |
Directions:
1. Wash beans and remove all gravel and such.
2. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
3. Add spices.
4. Bring to boil.
5. Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
6. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
7. Remove meat from ham hocks (discarding fat and bones) and return to the soup.
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