Recipes

Pinto Beans Ham Hocks Cornbread and pickled Onions

Pinto Beans Ham Hocks Cornbread And Pickled Onions
π—œπ—»π—΄π—Ώπ—²π—±π—Άπ—²π—»π˜π˜€:
β€’ 2 lbs Ham Hocks
β€’ 1 lb Pinto Beans
β€’ 3 cloves Garlic
β€’ 1 32 ounce chicken broth (less Sodium)
β€’ 1 tbsp butter
β€’ 1 medium onion minced
β€’ 1 stalk celery minced
β€’ 1/2 Green bell pepper minced
β€’ 1/2 tsp cumin
β€’ 1 tsp paprika
β€’ 1/2 tsp black pepper
β€’ 1 tsp dried parsley and thyme
β€’ 1 cube vegetable bouillon
π——π—Άπ—Ώπ—²π—°π˜π—Άπ—Όπ—»π˜€:
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 .
π—˜π—»π—·π—Όπ˜† !!!

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