Pinto Bean And Ham Hock Stew Food

SLOW COOKER PINTO BEANS

Steps:

• Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.
• Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

HAM HOCK AND WHITE BEAN STEW

Steps:

• Frizzled Shallots:
• Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6-8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
• Honey-Mustard Cream:
• Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
• Stew and assembly:
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2-2 1/2 hours.
• Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
• Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
• Do Ahead
• Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.

PINTO BEAN AND HAM HOCK STEW

Steps:

• Soak beans overnight in water.
• Drain and pick out all bad beans or particles.
• Place beans in a stock pot with 4 cups of water.
• Add ham hocks and bring to a boil.
• Let beans and ham hocks boil for about 10 minutes and then turn down heat to medium.
• Add carrots, garlic, tomatoes, onion and celery.
• Cook for 4 hours on medium.
• By this time the ham hocks should be tender enough to take the meat off of the bone.
• Cut meat into little pieces the size of peas and return meat to soup.
• Discard bones.
• Add salt and pepper by measurement or to taste.
• Cook an additional 30 minutes to an hour to ensure the softness of beans.
• Enjoy!

PINTO BEANS AND HAM HOCKS

Steps:

• Boil ham hocks on high heat for 45 minutes.
• Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
• Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
• Serve with rice and a meat side dish. Tastes even better the 2nd day!

PRESSURE COOKER SMOKY HAM HOCK & PINTO BEAN SOUP

Steps:

• Clean pinto beans with cold running tap water. Place all ingredients (smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, pinto beans, and unsalted chicken stock) into your pressure cooker.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 50 minutes. Turn off the heat and do a full Natural Release (roughly 20 minutes).
• Season with kosher salt
• Garnish with cilantro and minced tomatoes.
• Clean pinto beans with cold running tap water. Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes).
• Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 25 minutes. Turn off the heat and do a Full Natural Release (roughly 20 minutes).
• Season with kosher salt
• Garnish with cilantro and minced tomatoes.

SIMPLE SLOW COOKER PINTO BEANS AND HAM

Steps:

• Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
• Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
• Cool on Low until beans are tender, about 8 hours.
• Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.