Ham Hocks and Beans
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.
Pairs Well With
Comfort 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.
Thank you for the memoires