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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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