Crockpot Ham Hocks and Beans
  • 1 lb dry pinto beans
  • Hickory smoked ham hocks or shanks, about 1 lb total weight
  • ½ cup packed brown sugar
  • 1 tbsp Gebhardt chili powder
  • 1 bay leaf
  • 1 tsp black pepper
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp cumin
  • 2 cloves garlic, minced
  • 1 quart ham stock OR chicken broth OR water
  1. Rinse the beans and pick out any stones or bad beans. Soak the beans overnight. Drain the beans completely. Place all ingredients in a crock pot, making sure that the liquid covers the beans and ham hocks completely, nestling the hocks into the beans if necessary. Cook on low for 8 to 10 hours or until the beans are tender and the meat is falling off the ham hocks. Remove bay leaf and discard. Remove ham hocks, shred meat off the bones and stir it back into the beans. Serve with cornbread and coleslaw
This is a hearty traditional Southern dish, inherited from my in-laws.