Pinto Beans Ham Hocks And Rice Food

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!

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

LIMA BEANS WITH HAM HOCKS AND RICE RECIPE

Steps:

• Sort through the dry beans, removing any discolored beans, rocks or trash.
• Place the beans in a large bowl, cover with about 3 inches of water.
• Let the beans soak overnight.
• Next Day, fill a large stock pot about half full with water.
• Place the pot over Medium heat on your stove top.
• Once the water begins to boil, add the ham hock.
• Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.
• Add the drained Lima beans.
• Let the beans cook uncovered for about an hour, stirring once or twice in the process.
• Add the black pepper.
• Add the sugar.
• Add the rice.
• Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.
• Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.
• Cook until the beans and rice are done.
• Taste and add salt or pepper as needed.
• Enjoy!

PINTO BEANS, HAM HOCKS, AND RICE

Steps:

• Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
• Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
• Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
• Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.

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.

EASY CROCK POT PINTO BEANS WITH DICED HAM

Steps:

• Combine all of the listed ingredients in the slow cooker and stir to blend.
• Cover the slow cooker and cook the beans on low for 5 to 7 hours, or until the vegetables are tender.
• Stir to blend before serving.

FANNIE,S CHILI BEANS AND RICE

Steps:

• 1. WASH AND CLEAN PINTO BEANS AND HAM HOCKS
• 2. PUT IN A LARGE POT ADD ONIONS, BELL PEPPERS,CELERY, GARLIC,SALT &PEPPER COVER WITH WATER BRING TO A RAPID BOIL THEN REDUCE HEAT AND COOK ON MED. FOR 2HRS.OR UNTIL HOCKS ARE TENDER AND FALLING APART
• 3. IN A SKILLET BROWN GROUND BEEF, SEASONED WITH COMPLETE SEASON. DRAIN OFF EXCESS OIL (SET ASIDE)
• 4. WHEN BEANS AND HOCKS ARE DONE ADD GROUND BEEF ,SAUSAGE ,CHILI POWDER & DICED TOMATOES , ADD MORE CHILI POWER TO THICKEN AND SUGAR LET SIMMER FOR 20 MIN.
• 5. SERVE OVER RICE