Ham Hocks and Beans
Ingredients
-
1
teaspoon
olive oil
-
1
cup
chopped white onion
-
3
cloves
garlic, minced
-
5-6
cups
chicken broth
-
1
pound
dried pinto beans, rinsed
-
1-1½
pounds
ham hocks
-
1
teaspoon
Creole seasoning
-
1
leaf
bay leaf
Instructions
- Soak the pinto beans in boiling water for 1 hour, then drain.
- Heat olive oil in a Dutch oven or soup pot over medium-high heat.
- Sauté the onions and garlic until translucent and fragrant.
- Add chicken broth, soaked pinto beans, ham hock, Creole seasoning, and bay leaf to the pot and stir.
- Cover the pot and reduce heat to medium-low, cooking for 1½ to 3 hours until beans are soft.
- Remove the bay leaf and ham hock; shred the meat from the ham hock if desired and return it to the pot.
- Taste and adjust seasoning with salt and pepper as needed.
- Cool before serving, using a slotted spoon to serve.
Nutrition Facts (estimated)
Servings
10
Calories
314
Total fat
23g
Total carbohydrates
11g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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