Recipe from Rita's Kitchen
Our family eats ham hocks and beans numerous times throughout the year. This recipe is great to warm up a person during the winter and is amazing served over wilted lettuce in the spring. We enjoy serving cornbread and butter along with each bowl of beans.
The Newmans have always used brown pinto beans in this recipe but Kristin’s family who lives in Jefferson City MO always uses white Navy beans. Each choice is delicious, it just depends on your personal preference.
- 1 lb dry pinto beans (or navy)
- 2 ham hocks
- Salt/Pepper to taste
- Rinse beans before putting in a large stock pot with the two ham hocks.
- Add water until there is approximately 1 inch above the beans/hocks.
- Bring water, hocks, and beans to a hard boil for 3 minutes.
- Turn off heat and let sit 10-15 minutes. This allows the water to soak into the beans.
- Return to stove over low-medium heat (simmer) for 2 hours (or more) stirring occasionally.
- Keep a close eye on the water level. If the water boils out of the beans just add more liquid. There is no exact recipe for how much water to add. Just remember you can always add more, but you can’t take it out.
- Beans are “done” when they reach the desired tenderness.
- Remove the skin and bones from the beans before serving. Season with Salt and or pepper depending on your taste buds. Leaving the skin on during cooking process releases loads of flavor. You will notice the meat from the hocks is very tender and flavorful because it has been cured.
This recipe can also be made using our pepper and regular bacon ends.
Kristin prefers to use a crock pot or insta pot for this recipe. Either way, they will be hearty and delicious.