Remove skin from smoked ham hocks.
In a large soup
Place ham hocks in a pot, cover with
eek, carrots, celery, bay leaves, ham hocks and peppercorns in a large
Rinse ham hocks and place in 3 quarts
inutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Place ham hocks in
a pot, cover with water and bring to a boil.
Reduce heat
and
simmer 1 hour or until tender.
Heat another pan with
vegetable
oil,
when
oil
is hot, add black beans, chopped garlic, mash and crush them well together.
Stir in ham hocks,
sliced
green
pepper, soy sauce, red hot pepper and chicken broth.
Stir
until
blended.
Add green onions and salt. Serve hot.
Finger lickin good.
Rinse peas well and pick out dirt and stones (I do not soak mine).
Add to a large stock pot.
Fill with water up to a little over half full (you may need to add more water (hot) as you go).
Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
When done, you can serve it by itself or over rice.
Bring broth and ham hocks to a boil over medium
In a large flameproof casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally. Place ham hocks on top of mixture and reduce heat to low.
Cover and simmer 2 to 2 1/2 hours, or until beans and ham hocks are tender.
Cooking time:
2 to 2 1/2 hours.
Serves 6.
uarts water.
Bring beans, ham hocks and all the spices to
kin and fat from the ham hocks/shanks.
Cut into smaller
Simmer the ham hocks until tender in large pot (half full of water).
When the cabbage has been picked, washed and cut into small pieces, place in pot with ham hocks.
Cook about 30 minutes. Add hot pepper, onion, sugar and vinegar.
Continue cooking over low heat until all is tender.
Serve with cornbread.
Put ham hocks, onion, garlic and hot sauce in an 8-quart pot with enough water to cover ham hocks.
Cover and cook over medium heat until water comes to a boil.
After it begins to boil, remove the lid and let boil for 5 more minutes.
Stir in the salt (wine) and greens, then add the soy sauce and stir again; cover, then turn heat to low and cook for 1 1/2 to 2 hours, stirring occasionally.
If necessary, add more water so that greens don't stick.
Yields 4 to 6 servings.
Put beans, ham hocks and salt into a crock-pot.
Beans should not be much more than half full of the crock-pot.
If so take out some of the beans.
Rinse the beans, soak in water overnight.
Put the beans and the water into a large pan.
Add the ham hocks and chopped onions.
Bring to a boil, reduce to a simmer and cook all day, up to 8 hours.
More water can be added if needed or desired, depending on how thick you like your soup.
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!
Rinse beans & soak overnight.
Add to crockpot in the morning, slowly pouring in bean water. Add ham hocks, onion, salt & pepper then enough water to cover.
Cook on low for 6 to 8 hours.
Take a large spoonful of the beans (drained of course) & lay in a homemade flour tortilla, sprinkle some jack cheese & a dollop of sour cream, wrap & enjoy. These are so good you just can't get enough.
rom heat.
Lift out hocks and bay leaf, discard bay
or 2 minutes. Add the ham hocks, drained chickpeas and salt. Continue