Soul Food Green Beans And Ham Hocks

GREEN BEANS AND HAM HOCKS

Steps:

• Snap or cut green beans in one inch pieces.
• Rinse off with cold water and place them in a crockpot or large pan.
• Trim outer skin and fat from the ham hocks/shanks.
• Cut into smaller pieces if possible Cut around the bones but do not remove them.
• Place in the crockpot/pan with the green beans and mix well.
• Pour the beer and broth in and mix well again.
• Crockpot method:Cook on high for 5-6 hours.
• Stovetop method:Cook on high until it boils and then lower heat and simmer for 5-6 hours The longer these cook, the better they taste.
• Serve in bowls.

SOUL FOOD GREEN BEANS AND HAM HOCKS

Steps:

• Put the ham hock in a large pot and cover it with water. Cook the ham hock for 1 1/2 hours on medium heat
• Drain the water from the green beans and place them into the pot. Cook on medium-low heat for 1 hour
• Remove the lid during the last 20 minutes to reduce the broth.

HAM HOCK AND BEANS

Steps:

• In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

GREEN BEANS WITH HAM HOCK AND NEW POTATOES

Steps:

• In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes. Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve.

BEANS N' HAM HOCKS

Steps:

• In crockpot add cleaned beans, onions, garlic and ham hock.
• Cover with water or chicken stock and cook on medium for 6 hours.
• At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
• Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
• When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.

HAM HOCKS AND LIMA BEANS

Steps:

• Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.

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!

HAM HOCKS AND BEANS

Steps:

• Rinse the beans, soak in water overnight.
• Put the beans and the water into a large pan.
• Add the ham hocks and chopped onions.
• Bring to a boil, reduce to a simmer and cook all day, up to 8 hours.
• More water can be added if needed or desired, depending on how thick you like your soup.

HAM HOCKS AND BEANS

Steps:

• Wash beans and remove all gravel and such.
• Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
• Add spices.
• Bring to boil.
• Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
• Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
• Remove meat from ham hocks (discarding fat and bones) and return to the soup.