Pinto Beans Ham Hocks Cornbread And Pickled Onions
Ingredients:
• 2 lbs Ham Hocks
• 1 lb Pinto Beans
• 3 cloves Garlic
• 1 32 ounce chicken broth (less 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 cube vegetable bouillon
Directions:
Wash ham hocks and add to stock pot with 8 cups water and boil for 2 hours . After 2 hours clean your beans wash add to the stock pot with the 32-ounce chicken broth minced garlic and all the rest of the seasonings above
Cook for another 2 and a half hours or until peas cook soft and buttery.
Note: I cooked mines on the stovetop for 4 and a half hours the meat will fall apart but if your wondering why i didn’t start cooking the peas earlier is if you cook peas for 4 hours on a stovetop it will become mush .so i added them halfway in.to keep them firm and buttery
