PINTO BEANS, HAM HOCKS CORNBREAD & PICKLED ONIONS

INGREDIENTS NEEDED:

— 2 lbs Ham Hocks

— 1lb (ca. 454 g) Pinto Beans

— 3 cloves Garlic

— 1 32 ounce (ca. 1,210 g) chicken broth (less Sodium)

— 1tbsp butter

— 1/2 Green bell pepper minced

— 1 medium onion minced

— 1stalk celery minced

— 1/2 tsp cumin

— 1tsp paprika

— 1/2 tsp black pepper

— 1 tsp dried parsley and thyme

— 1cube vegetable bouillon

RECIPE INSTRUCTIONS:

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 didn’t 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 !!!

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