HOW TO MAKE BEANS COOKED WITH HAM HOCKS
Lately, I’ve been craving a taste of the meals that were staples in my childhood diet. Recently, I took a walk down memory lane and ended up making a huge pot of pinto beans. Oh, of course, beans are a part of my current diet, but I’ve never prepared them the way my family does. (Pinto beans and cornbread topped with pickle relish was a childhood favorite of mine.) And let’s be honest: beans are tasty, nutritious, and inexpensive.
It is necessary to soak dry beans in water for a full 24 hours before cooking with them, which is one of the main reasons I have not prepared beans that are not from a can. [Editor’s note: I’ve now learned that soaking beans isn’t necessary. But, many people think that if they do this, they won’t be as gassy. That doesn’t seem too difficult, does it? My one piece of advice is to make sure the dried beans are covered by a lot of water. Now that I put it in writing, I see that it makes perfect logic that the beans would soak up part of the liquid as it sat.
This dish is my interpretation of a traditional Southern dish. Even though I only planned to use the onion to season the beans before discarding it, the smoked ham hock’s smokey flavor permeated the cooking liquid so thoroughly that the half bulbs virtually dissolved (and the bay leaves).
Another thing to keep in mind is that if you boil the beans at a temperature that is higher than a moderate simmer, then some of the beans will break down while they are being cooked, which will give the liquid more body. I like it this way, but this is definitely not what I learned in culinary school.
THE INGREDIENTS LIST:
One pound.Of pinto beans; soaked overnight.
One quart.Of chicken stock.
One quart.Of water.
A large onion; roughly chopped
About 3/4 pound.Of smoked ham hock; halved.
2 bay leaves.
1 Tsp.Of black pepper.
1 Tsp.Of garlic powder.
Salt, to taste.
PREPARATION:
First Step
In a large stock pot, combine the beans that have been soaked, the chicken stock, the water, the onion, the ham hocks, and the bay leaves (if using them).
Second Step
Bring to a boil, then lower the heat to a simmer, cover with a lid, and continue cooking for around 1 hour and 30 minutes, stirring regularly, until the beans are lovely and soft.
Third Step
To finish, season with ground black pepper, garlic powder, and salt to taste, then combine all of the ingredients well and serve immediately.
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