Pinto Beans And Ham Hocks |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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The best (smokehouse) ingredients make the best meals. Ingredients:
1 pound smokehouse bacon end pieces (use ozark mountain smokehouse or equivalent sugar-cured, heavy-smoked bacon improves flavor immensely). |
1 medium red onion, chopped |
2 cloves garlic |
1 large roma tomato, chopped |
1/4 tsp. baking soda |
2 tsp. salt |
1/2 tsp. fresh ground black pepper |
3 cups pinto beans, dry |
6 cups water |
1-1/2 tbsp. molasses |
1 tsp. “cholula” hot sauce (optional) |
1/2 16 oz. can refried beans (to thicken, if desired) |
Directions:
1. - Sauté onion and bacon until onion softens.
2. - Add remaining ingredients.
3. - Bring to boil, reduce heat and simmer 3 to 4 HOURS, until beans are mostly tender ADDING WATER IF its level drops below top of beans.
4. - Pick out any bad (floating) beans, skim any surface foam.
5. - If you don't have any Refried Beans, remove approx. 1/2 cup cooked beans, mash and return to pot and stir in. *
6. - Serve with piping hot hot-water cornbread, spooned over Fideos , or with Bread & Butter Sandwiches.
7. ********** SUBSTITUTIONS : ***********
8. * INSTEAD OF the Bacon Ends Use 1 pound of heavy-smoked HAM ends, or 2 lbs. (about 4) HAM HOCKS, (the bone marrow improves richness… make sure to retain it back into the pot).
9. * Do not sauté onions - just add to pot.
10. * Use 1 Tbsp. Epazote instead of the Soda.
11. * Use 1-14 1/2 ounce can diced tomatoes in place of the chopped Roma Tomato, and reduce water by 1/2 cup.
12. * Use 1/2 tsp. Zatarain's Liquid Shrimp & Crab Boil in place of the Hot Sauce.
13. * Use 1 – 9 oz. can Fritos Bean Dip instead of the Refritos
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