Pinto Beans and Ham Hocks - Reviews (Page 3) - Recipe

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PINTO BEANS AND HAM HOCKS
3 to 5 heavily smoked ham hocks 2 lbs. dry pinto beans, washed & cleaned 1 lg. onion, chopped 3 lg. cloves garlic Place ham hocks, onion and garlic into a large cooking pot. Add enough water to fill the pot about 3/4 full. Boil for 1 to 2 hours or until the ham hocks are tender. Add pinto beans and water as necessary and continue cooking for 1 to 2 hours more until the beans are done. If you have soaked the beans before hand, the time required for cooking may be reduced. If you like the soup zesty, a few Jalapeno peppers may be added now. Taste is important here. I like to cook mine until the beans begin to fall apart and the broth begins to look like thick bean soup, but I feel this greatly enhances the flavor. Serves 6-8.

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Pinto Beans and Ham Hocks

· Sep 11 · #167639

Regins (Nevada) says:

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

· Oct 21 · #168300

John Meadows (Oregon) says:

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

· Oct 7 · #173776

S. Stanley (Texas) says:

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.

· Oct 30 · #176845

Ron (California) says:

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

· Apr 30 · #181151

Phyllis (Virginia) says:

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.

· Jul 7 · #181754

Phyllis (Virginia) says:

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!

· Aug 30 · #188552

Phyllis (Virginia) says:

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.

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