large bowl and cover with several inches of water. Let
Place beans in a bowl with water to cover. Soak 8
Put smoked ham hock, beans, and liquid together in large saucepan.
Turn heat on to medium high.
Add onions.
Bring mixture to a boil.
Turn heat down to medium low and cover with tilted lid to only cover partially.
Cook, stirring occasionally until beans are very soft and meat is falling apart at least one hour.
Turn off heat.
Remove meat and chop it up if desired and return to pot.
Serve with cornbread.
Yummy!
Place the ham hock, cloves, bay leaves and peppercorns
Pick and wash about 2 cups dry beans of your choice.
Place in crock-pot with the ham hock.
Add water about 2 inches above the beans in pot.
Cook about 30 minutes on high, then reduce heat to low and cook 4 to 6 hours, stirring at intervals and adding water as needed.
Salt to taste.
Serve with cornbread.
Cook Pinto Beans with Ham Hock till done.
Remove Ham Hock. Cook remainder of ingredients and add to beans and simmer about 30 minutes.
oftened, about 10 minutes. Add ham hock, beans, stock, water, and pepper
Rinse beans; place in Dutch oven with 4 cups cold water. Bring to boiling; simmer for 2 minutes. Remove from heat.
Let stand 1 hour.
Add beef shank, ham hock, onion, 1 1/2 teaspoons salt, thyme and dash of pepper.
Return to heat and bring to boiling. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bones; cut off meat and dice. Add meat, potatoes and carrots to soup. Cover and simmer 30 minutes.
Season to taste with salt and pepper.
Serves 6 to 8.
eek, carrots, celery, bay leaves, ham hocks and peppercorns in a
and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf
low cooker.
Add broth, ham or ham hock, beans, bay leaf and
Combine drained navy beans with water and ham hock, and bring to a boil
low cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white
arge pot, cover the beans with 3 inches of water and
then top with potatoes.
Toss in one left over ham, bone
Cook pinto beans with ham bone and hot pepper sauce until tender, approximately 1 to 1 1/2 hours. Heat bacon fat in large skillet. Cook onion and garlic until golden. Add all remaining ingredients. Cover and cook about 40 minutes, stirring frequently. Combine tomato mixture with beans. Simmer, covered, over low heat another 15 minutes. Remove ham bone before serving. Makes 6 to 9 servings.
Wash beans in hot water; drain.
Combine in large kettle with ham hock and 4 quarts hot water.
Cover.
Cook slowly for 3 to 4 hours or until beans are tender, but not mushy.
Combine all ingredients except stewed tomatoes, salt and pepper in slow cooker; cover and cook on high 4-6 hours.
Add tomatoes during last 45 minutes.
Discard ham hock; season to taste with salt and pepper.
Cook ham hock until done, reserving 3 cups liquid.
Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft.
Season to taste.
nd chunks and bones of ham hock, ensuring all are covered.