Pinto Beans And Ham Hocks Recipes

Steps:

• Boil ham hocks on high heat for 45 minutes.
• Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
• Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
• Serve with rice and a meat side dish. Tastes even better the 2nd day!

Steps:

• Soak beans in bowl for several hours or overnight. Rinse twice.
• Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan.
• Cover beans with water.
• Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper.
• Cook on low for 3-4 hours, adding water if necessary to keep beans covered.
• Stir occasionally.
• Discard ham hocks prior to serving.

Steps:

• 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.

Steps:

• Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
• Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
• Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
• Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.

Steps:

• Soak beans overnight in water.
• Drain and pick out all bad beans or particles.
• Place beans in a stock pot with 4 cups of water.
• Add ham hocks and bring to a boil.
• Let beans and ham hocks boil for about 10 minutes and then turn down heat to medium.
• Add carrots, garlic, tomatoes, onion and celery.
• Cook for 4 hours on medium.
• By this time the ham hocks should be tender enough to take the meat off of the bone.
• Cut meat into little pieces the size of peas and return meat to soup.
• Discard bones.
• Add salt and pepper by measurement or to taste.
• Cook an additional 30 minutes to an hour to ensure the softness of beans.
• Enjoy!

Steps:

• Sort and wash Beans.
• cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
• In the morning bring the Stock to a boil on the stovetop.
• Drain and rinse the Beans.
• Meanwhile, Char the Jalapenos to remove the skins.
• Pierce the stim end with a bamboo skewer to use as a handle.
• Hold over a gas flame or use a propane tourch.
• Remove the stem, quarter, remove the seeds and vains.
• Finely mince.
• Saute all of the vegetables'til tender.
• Place all ingredients in crock pot and top off with boiling Stock.
• Stir.
• Cover, cook on low 8-10 hours.
• Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
• Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.