Pinto Beans Ham Hocks Cornbread And Pickled Onions

Ingredients:

• 2 pounds of Ham Hocks
• 1 pound of Pinto Beans
• 3 cloves of Garlic
• 32 ounces of low-sodium Chicken Broth
• 1 tablespoon of Butter
• 1 medium Onion, minced
• 1 stalk of Celery, minced
• 1/2 Green Bell Pepper, minced
• 1/2 teaspoon of Cumin
• 1 teaspoon of Paprika
• 1/2 teaspoon of Black Pepper
• 1 teaspoon each of dried Parsley and Thyme
• 1 Vegetable Bouillon cube

Directions:

1. Begin by washing the ham hocks and placing them in a stockpot with 8 cups of water. Boil for 2 hours.
2. After 2 hours, clean the pinto beans and add them to the stockpot along with the 32 ounces of chicken broth, minced garlic, minced onion, minced celery, minced green bell pepper, cumin, paprika, black pepper, dried parsley, dried thyme, and vegetable bouillon cube.
3. Cook for an additional 2 and a half hours, or until the peas are soft and buttery.

Note: I cooked mine on the stovetop for 4 and a half hours. The meat will become tender and fall apart. If you’re wondering why I didn’t start cooking the peas earlier, it’s because cooking them for 4 hours on the stovetop would cause them to become mushy.

Enjoy!