Pinto Beans and Ham Hocks |
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Prep Time: 240 Minutes Cook Time: 240 Minutes |
Ready In: 480 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. Soak beans in bowl for several hours or overnight. Rinse twice.
2. Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan.
3. Cover beans with water.
4. Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper.
5. Cook on low for 3-4 hours, adding water if necessary to keep beans covered.
6. Stir occasionally.
7. Discard ham hocks prior to serving.
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