Southern Style Beans & Ham Hocks

ham-hockand-beans.jpg

southern

beans & ham hocks

 

A SAVORY AND FILLING DISH THAT'S PERFECT TO WARM UP YOU AND YOUR FAMILY.

note about CHARRED POBLANO

Place pepper onto an open flame or under the broiler. Cook until all sides are black and charred. Don’t worry, it will look burned, this is what we are looking for. Once charred, place into a zip lock bag and let steam for 10 minutes. Remove Poblano from bag and rinse under cold water to remove most of the char. Cut top off and remove seeds. Chop as needed.

 
 

Ingredients

  • 1 MEDIUM ONION CHOPPED

  • 4 STRIPS, THICK CUT, HICKORY SMOKED BACON, CUT INTO SMALL PIECES

  • 6 MEDIUM GARLIC CLOVES, MINCED

  • 1 MEDIUM JALAPENO, FINELY CHOPPED

  • ½ POBLANO PEPPER; CHARRED (*SEE BELOW) FINELY CHOPPED

  • 1 LB. DRY PINTO BEANS OR BLACK EYED PEAS SOAKED OVERNIGHT IN WATER

  • SMOKED HAM HOCKS, ABOUT ¾ TO 1 LB

Directions:

  • SAUTÉ BACON IN A LARGE OVEN OVER MEDIUM HIGH HEAT. ONCE FAT IS RENDERED ADD ONIONS AND PEPPERS. CONTINUE TO SAUTÉ UNTIL ONIONS ARE SOFT AND TRANSLUCENT.

  • STIR IN GARLIC UNTIL FRAGRANT.

  • PLACE HAM HOCKS INTO THE POT AND COVER WITH BACON/ONION MIXTURE.

  • DRAIN THE BEANS AND ADD TO THE POT, ADD ENOUGH WATER TO COVER THE BEANS

  • BRING TO A BOIL AND THEN REDUCE HEAT TO MEDIUM LOW AND SIMMER FOR 2 HOURS UNTIL BEANS ARE SOFT AND HAM HOCKS ARE FALLING APART.

  • SERVE WITH FRIED POTATOES AND CORNBREAD. TOP WITH RAW ONIONS AND TABASCO®

 
 
RecipesGrant TiptonSouthern, Ham, BeansComment