Tony Chachere’s Pinto Beans & Smoked Ham Hocks
"Serve with cornbread and rice. I think this could be made in the crockpot, adjust water accordingly."
Original is 8 servings
Ingredients
- Garnish
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Nutritional
- Serving Size: 1 (599.1 g)
- Calories 434.8
- Total Fat - 19.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 120.2 mg
- Sodium - 2942.4 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 4.7 g
- Sugars - 6.2 g
- Protein - 44.6 g
- Calcium - 89.5 mg
- Iron - 4 mg
- Vitamin C - 31.2 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
Soak beans overnight covered in water.
Step 2
Drain and rinse the soaked beans.
Step 3
In a large pot, combine all ingredients with enough water to cover.
Step 4
Bring the mixture to a boil.
Step 5
Reduce the heat and simmer slowly until the meat falls from the ham hock bones and the beans are tender, about 1 hour.
Step 6
Add water as needed, stir occasionally
Step 7
Remove the ham hocks, debone the meat, and return the meat to the pot.
Step 8
Discard the bones and any excess fat.
Step 9
Adjust the seasoning to taste and continue to simmer until the sauce has thickened.
Step 10
Garnish with onions.
Tips
No special items needed.
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