Country Style Pinto Beans
2 lb dried pinto
beans
1 medium onion, diced
2 t crushed garlic
1 smoked ham hock
8 oz country ham pieces*
cracked black pepper to taste
*If country ham is not available in your area, simply substitute cubed ham
Rinse beans thoroughly under cold running water. Place in a large cooking pot,
cover with water, and bring to a boil over high heat. Boil uncovered for 10
minutes. Remove from heat; cover and let stand 1-2 hours. (Or cover beans with
cold water and allow to stand over night.) Drain (most of the water will be
gone) and place in a crock pot.** Add the remaining ingredients and 4 cups of
hot water. Cover and cook on hi for 6 hours, stirring occasionally. Beans are
done when they are soft but not mushy, and are surrounded by a thick broth.
Remove the ham hock; remove meat from the skin, fat, and bone, and return the
meat to the pot. Stir to combine and serve immediately. Serves 8-10 people.
**If you don't own a crock pot, simply cook as directed in a large cooking
pot. Bring the ingredients to a boil, reduce heat to medium, and cook for
several hours, stirring occasionally, and adding more water if they seem dry.
This is a Southern USA dish traditionally eaten with freshly made cornbread.
If you really want to get obnoxious you can top your beans with chopped
onions, pickle relish, catsup, hot sauce, crumble your cornbread in the beans,
or these accompaniments in any combination