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
  • salt
  1. Wash beans and remove all gravel and such.
  2. 2. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
  3. 3. Add spices.
  4. 4. Bring to boil.
  5. 5. Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
  6. 6. Remove ham hocks when they are tender and falling apart; allow to cool so they can be handled.
  7. 7. Remove meat from ham hocks (discarding fat and bones) and return to the soup.
  8. Variation: Use a leftover holiday ham bone or diced ham instead of ham hocks if desired.
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.