Pinto Beans with Ham Hocks, Cornbread, and Pickled Onions
Ingredients:
- 2 lbs Ham Hocks
- 1 lb Pinto Beans
- 3 cloves Garlic, minced
- 32 oz Chicken Broth (low sodium)
- 1 tbsp Butter
- 1 medium Onion, minced
- 1 stalk Celery, minced
- 1/2 Green Bell Pepper, minced
- 1/2 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 1 tsp Dried Parsley and Thyme
- 1 Vegetable Bouillon Cube
Instructions:
- Prepare the Ham Hocks: Begin by thoroughly washing the ham hocks. Place them in a large stockpot and add 8 cups of water. Bring the water to a boil, then reduce the heat and let the ham hocks simmer for about 2 hours.
- Add the Pinto Beans: After 2 hours, rinse the pinto beans thoroughly and add them to the stockpot along with the chicken broth, minced garlic, and all the remaining seasonings (cumin, paprika, black pepper, dried parsley, thyme, and the vegetable bouillon cube).
- Cook Until Tender: Continue to cook the mixture for an additional 2.5 hours, or until the pinto beans are soft and buttery. The ham hocks will become tender, and the meat will start to fall off the bone.
Cooking Tip:
While the total cooking time may be around 4.5 hours, it’s essential to add the beans halfway through the process to prevent them from becoming mushy. This method ensures the beans retain their firm texture while still achieving a buttery consistency.
Serving Suggestion:
Serve the pinto beans and ham hocks with a side of freshly baked cornbread and tangy pickled onions for a comforting and hearty meal. Enjoy!