Pinto Bean and Ham Hock Stew

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READY IN: 5hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak beans overnight in water.
  • Drain and pick out all bad beans or particles.
  • Place beans in a stock pot with 4 cups of water.
  • Add ham hocks and bring to a boil.
  • Let beans and ham hocks boil for about 10 minutes and then turn down heat to medium.
  • Add carrots, garlic, tomatoes, onion and celery.
  • Cook for 4 hours on medium.
  • By this time the ham hocks should be tender enough to take the meat off of the bone.
  • Cut meat into little pieces the size of peas and return meat to soup.
  • Discard bones.
  • Add salt and pepper by measurement or to taste.
  • Cook an additional 30 minutes to an hour to ensure the softness of beans.
  • Enjoy!
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