Pinto Beans, Ham Hocks, and Rice |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 1 |
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To reduce the fat in this recipe, cook the ham hocks, covered, in 2 quarts water a day early; chill overnight. Skim the congealed fat from the chilled broth before adding beans and other ingredients; then cook as directed. Ingredients:
1 (16-ounce) package dried pinto beans |
2 (10-ounce) smoked ham hocks |
2 quarts water |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup uncooked long-grain rice |
1 large green bell pepper, diced |
6 green onions, chopped |
2 cups chopped cooked ham (optional) |
Directions:
1. Sort and wash beans. Place beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.
2. Bring beans and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer, stirring occasionally, 2 1/2 hours or until beans are tender.
3. Stir in rice, bell pepper, and green onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks, and let cool; remove and chop meat, discarding skin and bones. Stir in chopped meat from ham hocks and, if desired, 2 cups chopped ham.
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