Prep 30 mins
Cook 7 hrs
This recipe was used by my Mom while we were growing up. It took me years of making this dish to bring the taste to the level that Mom had. It is a real comfort food for me. Enjoy!
- 2 smoked ham hocks
- 1 (16 ounce) bagof dry red beans
- 6 cups water, to soak red beans overnight
- 1 small yellow onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 -6 cups beef broth
- 1 teaspoon salt
- 1 teaspoon pepper
- the day before put dry red beans in a large bowl and add water level to soak overnight.
- After the red beans soaked overnight, set crockpot on low, place ham hocks in crockpot, add drained red beans, add diced onion, add beef broth to cover ham hocks(depends on the size of your crockpot 5-6 cups of broth), add garlic and onion powder, add salt and pepper.
- Cook on low in crockpot for at least 7 hours or until the beans are tender.
- Before serving, remove the ham hocks and take meat off the bone and return the meat to the crockpot and discard the bones. Add additional salt and pepper to taste.
- I serve this soup with dinner rolls or corn bread.
easy peasy recipe when you want to do the minimum amount of work for the crock pot does pretty well all for you. I scaled back for 1 ham hock though it was bit as a matter fact I would only have been able to fit one into my crock pot and added 9oz of a four bean mix (which I had soaked overnight) and then added some whole baby eschallots with about 2 teaspoons of roasted garlic pulp instead of garlic powder and omitted the onion powder and the salt (think the ham hock has enough, but added more freshly ground black pepper than called for and needed 4 cups of beef stock to cover and left on low for 7 1/2 hours by which time the bone on the hock was fully exposed (I wasn't home most of the day so this was an ideal recipe). Felt the mix was a little to liquidy so blitzed it with a stick blender to smooth it out a little but still left some of the beans and onion behind and then added some cornflour/cornstarch which I had smoothed out with some of liquid to make a slurry and put the crock pot on high for half an hour to thicken and then added most of the ham hock meat to warm through for 10 minutes reserving some the add to the top of soup and served with some crusty bread for a wonderful dinner that the DM and enjoyed immensely and still some left over to freeze, thank you clanmom, made for Name that Ingredient tag game.