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Beans and Hocks
1 pk Ham hocks; about 1 lb., (Shanks are better if you can find them)
1 lb Pink beans
4 sl Bacon
4 Stalks celery
2 sm Onions
4 Cloves garlic
1 cn Beer
1 Leaf bay leaf
1/2 ts Black pepper
1/2 ts Cajun spice
1 pn Cyan pepper; (optional)
1 Or 2 each fresh jalepeņos
Put beans, hocks and seasonings into a slow cooker, cover the beans with
about 1 inch of water, and sock overnight. Add beer and bring to boil.
Finely chop the bacon, onion, celery, and garlic. Lightly fry the
bacon, then sweat the celery, onions and garlic, with the bacon. Add
ingredients of frying pan to the slow cooker. Simmer for 3 hours, then
remove the ham hocks. When hocks are cool enough to handle, remove
the fat and bones, and shred the meat. Remove about 6 or 8 Tbs.. of
beans and mash in a small bowl. Add the meat and mashed beans back to
the slow cooker. Cook for at least 2 more hours, until beans are soft
and juice is creamy. Serve with chopped cilantro and caned jalepeņos
on the side.
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