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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow-Cooked Pinto Beans and Ham Recipe

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This recipe for Slow-Cooked Pinto Beans and Ham is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups pinto beans
1 smoked ham hock
salt and pepper
Directions:
Directions:
Spread the beans on a plate and remove any
rocks, weird looking beans or other debris that
you don?t want to cook with the beans. Rince. Put
the beans in a bowl or pan and cover with water
so that it is 1? to 2? above the beans. Let soak
overnight. Pour off the water and rinse the beans.
Put the beans in a pan, cover with water and bring
to a boil. Boil about 20 minutes. Pour off the
water and rinse the beans. The soaking helps
tenderize the beans.
Put the beans in a slow cooker (crockpot) with a
ham hock. Cover with water. Cook on low for
10-12 hours or on high for 5-6 hours. Add water if
necessary to keep it slightly above the beans and
ham hock. When done, add salt and pepper to
taste. Do not add salt during cooking as it
toughens the beans. Serve with pepper sauce for a
taste delight.

My Notes:
Beans and Salt Pork Follow the recipe for beans
and ham hock except substitute 1/2 inch thick
cubes of salt pork. You can also use ham bones,
leftover ham, or bacon. Pepper Sauce Pepper
sauce goes perfectly with beans. You can make it
yourself, as our mother did in our childhood, by
pouring vinegar over hot peppers in a fruit jar. We
buy ours now.

 

 

 

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