Ham Hocks and Beans

Karen From Colorado's Note:

Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 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

Directions:

1. 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 hamhocks 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.

Reviews

[Amber of AZ]

This is an editited review. I did try the soup with 15 bean soup also. I found the soup even better that way. Karen you are right. Great for lunches and fast dinners. I loved the simple preperation and ingredients.

[Jan Marie]

This was fabulous...just what the doctor ordered on a cold day. I used one huge smoked ham hock and a package of boneless country style pork ribs along with the 15 bean mix. I loved the combinations of the meat. I served this with fresh sliced baguettes. Yum

[Chuck in Killbuck]

I love recipes like this. Very fast and easy to put together and yet gives out so much flavor and taste. This got 5 stars all around the table. I didn't have ham hocks but I planned on making this and used the bone and meat from a whole ham made two days before and it was fabulous! Thanks for the recipe and I'll be making this off and on throughout the winter that's for sure.