Pinto Beans,Ham Hocks Cornbread And Pickled Onions

2 lbs Ham Hocks
1lb Pinto Beans
3 cloves Garlic
1 32 ounce chicken broth (less Sodium)
1tbsp butter
1 medium onion minced
1stalk celery minced
1/2 Green bell pepper minced
1/2 tsp cumin
1tsp paprika
1/2 tsp black pepper
1 tsp dried parsley and thyme
1cube vegetable bouillon
wash ham hocks add to stock pot with 8 cups water boil for 2 hours .After 2 hours clean your beans wash add to the stock pot with the 32 ounce chicken broth minced garlic and all the rest of seasonings above
cook for another 2 and a half hours or until peas cook soft and buttery
note: i cooked mines on the stove top for 4 and a half hours the meat will fall apart but if your wondering why i didnt start cooking the peas earlier is if you cook peas for 4 hours on a stove top it will become mush .so i added them half way keep them firm and buttery .
pickled onions =apple cider vinegar +sugar +salt.

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