Pinto beans with ham hocks are a Southern favorite, traditionally served with cornbread. They go well with barbecue, tacos or burritos, and fried chicken, and are an ideal potluck dish. The ham hock seasons the beans and makes the dish hearty enough to serve on its own, but if you want even meatier beans, add extra diced ham. Make sure to start several hours ahead of time or the night before since the beans need to soak; this results in a nice and moist finished dish.
To keep with tradition, serve these pinto beans with hot, freshly baked cornbread or cornbread muffins. Many Southerners insist on a spoonful of relish, such as chow, alongside their beans. You can also serve this dish with corn relish, sweet pickle relish, or quick tomato chutney. Add a salad for a well-balanced lunch or dinner.
Smoked ham hocks (also called pig knuckles) do not need any special prep like rinsing. They’re already smoked and therefore lightly cooked, but don’t serve them as is. They need to be cooked low and slow to render all of the fat and collagen, which flavors the dish. While they don’t offer much actual meat, they contribute tons of flavor. If you find fresh ham hocks, you can brine them for up to a week and smoke them yourself.
2 lbs Ham Hocks
1 lb Pinto Beans
3 cloves Garlic
1 32 ounces 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
wash ham hocks and add to stock pot with 8 cups water boil for 2 hours.
After 2 hours clean your beans and 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 !!