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Pinto Beans, Ham Hocks, and Rice Recipe

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This recipe for Pinto Beans, Ham Hocks, and Rice, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Hauck
Added: Thursday, July 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
* 1 lb dried pinto bean
* 1 1/2 lbs smoked ham hocks (2)
* 2 quarts water
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 3 garlic cloves, chopped
* 1/2 teaspoon cumin
* 2 teaspoons Cajun seasoning
* 2 teaspoons brown sugar
* 1 tablespoon of your favorite hot sauce
* 1 cup long grain white rice
* 1 large green pepper, diced
* 6 green onions, chopped, white and green parts
* 2 cups chopped ham (optional)

Directions:
Directions:
# 1 Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
#2 Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
#3 Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
#4 Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.

Number Of Servings:
Number Of Servings:
Serves 6-8
Preparation Time:
Preparation Time:
3 1/2 hrs, 20 min prep
Personal Notes:
Personal Notes:
David immediately called up a friend and bragged and invited him over to eat some! I used canned beans and doubled the recipe. 1 can pinto beans, 1 can red kidney beans. I rinsed them and put them in a pot with enough water to cover them. I cooked a cup of rice separately. Adjust it to your tastes--I did!

 

 

 

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