Pinto Beans, Ham Hocks, Cornbread And Pickled Onions


Ingredients

2 lbs Ham Hocks

1 lb Pinto Beans

3 cloves Garlic

1 32 ounce chicken broth (less Sodium)

1 tbsp butter

1 medium onion minced

1 stalk celery minced

1/2 Green bell pepper minced

1/2 tsp cumin

1 tsp paprika

1/2 tsp black pepper

1 tsp dried parsley and thyme

1 cube vegetable bouillon

Directions

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 in.to keep them firm and buttery .

Enjoy !!!

source: gueria.info

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