Tartar Sauce
September 3, 2015
Broiled Ranch Mushrooms
November 9, 2015
Easy recipe to make, fills you up, inexpensive, and is great on chilly days. This works well as a stand alone dish with a southern side like cornbread or collared greens, or as a companion to a sandwich or salad. I prefer using Great Northern Beans but you can use any legume you like for this recipe, just change the cooking time according to package directions if you do.
Strangely enough it can be difficult to find ham hocks. My High-end grocery store doesn't carry these or other low end cut's of pork. I live a bit in the hood so I do have some pretty good alternative shopping sources. You should be able to find smoked ham hocks in the packaged meat section near the hams. It usually comes in two packs, freeze the remainder to to use next time you want ham and beans.
Put all ingredients in deep pan then add enough water to cover ham hock, around 3 or 4 cups.
Bring to a simmer then simmer for 2 hours or until beans are soft and most of the water has evaporated. Stir occasionally and spoon of bubbles and fat.
Remove the garlic clove and discard. Remove the ham and let cool on a cutting board. Once the ham is cool, pull the meat from the ham hock and chop into bite size pieces. Put just the meat back in the beans and discard the remainder of the hock. Serve in deep bowls with loads of franks red hot sauce and corn bread on the side.
Ingredients
Directions
Put all ingredients in deep pan then add enough water to cover ham hock, around 3 or 4 cups.
Bring to a simmer then simmer for 2 hours or until beans are soft and most of the water has evaporated. Stir occasionally and spoon of bubbles and fat.
Remove the garlic clove and discard. Remove the ham and let cool on a cutting board. Once the ham is cool, pull the meat from the ham hock and chop into bite size pieces. Put just the meat back in the beans and discard the remainder of the hock. Serve in deep bowls with loads of franks red hot sauce and corn bread on the side.