Pinto Beans, Ham Hocks, and Rice |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I got this one from Southern Living Magazine and tweaked it some as it was kind of bland to begin with. Needless to say, once I got a hold of it, with my love of spice, it was no longer bland. If you want just mild spice though, just omit all spice but the salt, pepper and onions and green peppers and up the salt to taste as I lowered it to take into account the saltiness of the Cajun Seasoning. Ingredients:
1 lb dried pinto bean |
1 1/2 lbs smoked ham hocks |
2 quarts water |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 garlic cloves, chopped |
1/2 teaspoon cumin |
2 teaspoons cajun seasoning |
2 teaspoons brown sugar |
1 tablespoon of your favorite hot sauce |
1 cup long grain white rice |
1 large green pepper, diced |
6 green onions, chopped, white and green parts |
2 cups chopped ham (optional) |
Directions:
1. Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
2. Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
3. Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
4. Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.
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