Have this going right now. Never thought of putting garlic in prior to this... Added a little liquid smoke. Is SO good... I keep tasting the broth. Made corn bread last night... going to marinate a couple of onion slices - prior to eating... and LOCK THE DOOR.. Thank you for showing me a new way to do Pinto's & Ham Hocks. Never too old to learn.

I love your recipe. I have always used a ham hock & onions - but never thought of adding garlic. A pot of pinto's and a big slab of corn bread... (marinated onion on the side)... and LOCK THE DOOR. Thanks for submitting!

I love this recipe. My area (for some reason)... ham hocks are no longer available. Can anyone provide a substitute?
I am going to try Goya Ham Concentrate... as it is equal to 1/4 lb. of ham... but still love my ham hocks in this. Any suggestions will be greatly appreciated.

When using smoked ham hocks, do you you boil them hold or cut them up when adding the beans?

This makes great meal and great take to work meal next day. I also make hot-water-cornbread with it. Boil couple cups of water, add corn meal and stir and let cool until you can make thin round patties with your finger prints in the them. Fry in hot oil until golden brown and crunchy. I add minced onions to mine with a bit more season salt before frying up. Crunchy outside, tender cornbread inside.

Smoked ham hocks is a must. But I'll cut up a ham steak just for more meat.

For a different variation, I add 1 bottle of Prego spaghetti sauce and 1 or 2 lbs of ground beef in addition to the hamhocks. I add the raw, lean ground beef the last 45 minutes of cooking. I also save ham bones (frozen) from previous meals and add that too. Very tasty

I made this yesterday and it came out fantastic!! The only thing I did different was omit the onion because my mom always did. I soaked my beans overnight with a teaspoon of baking soda (I was told it helps with the gas). I also skimmed the foam after the beans came to a boil for the same reason (I didn't get the chance to try them out until today so I'll have to let you know LOL)!
When the beans were almost tender I seasoned with pepper, 1 tsp Adobo seasoning, 1 pack ham soup base and 1 pack Sazon Goya Coriander & Annatto.

I forgot to mention the ham hocks I used were smoked so I didn't add any plain salt. There is some in the Adobo seasoning, ham base and the Goya seasoning.

Sometimes I make with smoked sausage instead of ham hocks, I always add a can of rotel tomatoes with chiles, Someone told me to try it, gave pintos great flavor

I myself I cooked my ham hocks with lid on and de-bone and used Badia complete season and cumin

I love this recipe. My problem I didn't make enough to have leftovers. Just wondering, do you cook the ham hocks with lid on or off? I cooked off.

My mother would serve a cole slaw along side fried potatoes, corn bread and pinto beans and ham. Was a very good menu.

Very good, my aunt and I like to add diced tomato and cilantro on top and eat it with homemade tortilla chips. Sounds funny but try it.

For a different flair add 2 tbsp. chili powder and a tsp. of cumin.

This is almost exactly the way my family has prepared this for years. My grandfather had been a cook on a wagon train, so this was one of his specialties. The only difference is that we don't use the garlic. I have changed it through the years by swapping the hamhock for ham. I use 1-1/2 to 2 onions, and simmer it for 7 hours. Eat with corn bread the 1st night, then we laddle it over hamburger patties the 2nd, and then over white bread on the 3rd day. That's the way my grandfather did eat for years.