Ingredients
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1
-
4 - 6
-
1
-
6
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Ham Hocks and Beans,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.,There’s nothing like a slow cooked ham hocks and beans meal. I’m just getting started and looking forward to this hearty dish. used two large hocks and three shanks. It was delicious and warmed my stomach.,I added potatoes, carrots and celery in the last hour of cooking and made it more a soup. Also added more pepper. At high altitude it needs at least the 5 hours.
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Steps
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1
Done
|
Wash Beans and Remove All Gravel and Such. |
|
2
Done
|
Place Beans, Ham Hocks, Onions and Garlic in a Large Dutch Oven Filled With Water. |
|
3
Done
|
Add Spices. |
|
4
Done
|
Bring to Boil. |
|
5
Done
|
Simmer on Med-Low Heat For 4 to 5 Hours, Adding More Water as Needed. |
|
6
Done
|
Remove Hamhocks When They Are Tender and Falling Apart; Allow to Cool So They Can Be Handled. |
|
7
Done
|
Remove Meat from Ham Hocks (discarding Fat and Bones) and Return to the Soup. |
