- Cooking Time:
- Preparation Time:
- 1 bag dry beans (my favorite is a 15 bean mix)
- 4-6 ham hocks
- 1 large onion, chopped
- 6 cloves garlic, minced (more if desired)
- 1 large bay leaf
- 1 tablespoon oregano
- 1 teaspoon pepper
- Wash beans and remove all gravel and such.
- 2. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
- 3. Add spices.
- 4. Bring to boil.
- 5. Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
- 6. Remove ham hocks when they are tender and falling apart; allow to cool so they can be handled.
- 7. Remove meat from ham hocks (discarding fat and bones) and return to the soup.
- Variation: Use a leftover holiday ham bone or diced ham instead of ham hocks if desired.
NotesComfort food! There is nothing like a pot of ham hocks and beans, a pan of corn bread with maple butter and old fashioned fried potatoes on a chilly winter night to make you feel warm and comfortable. You can make these stove top or in your crock pot. I never bother to soak my beans (but if you are using a pressure cooker, please follow the manufacturers instructions). I just wash them and cook them as below.
Cooking with Sabra
Family and Friends Starter CookBook
Delicious Breakfasts for Gluten-Free Kids!See More
Dark Molten Chocolate Cakes
Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
Turkey and Heirloom Tomato Frittata with BasilSee More