Rinse beans. Sort out any rocks or bad looking beans. Cover with water about 2-3 inches higher than the beans. Soak overnight.
Add to a crockpot, the pork hocks, ham, onion, thyme, pepper, and bay leaf. Ladle strained beans into crockpot. Add enough fresh water to cover beans by about 2 inches. Cool on low setting 8-10 hours or on high setting 4-5 hours. Remove meat from ham hocks. Slightly mash beans in crock pot. Cover and cook for 10-15 minutes more. Let cool and serve.
Ingredients
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2 cups Dry Pinto Beans
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4 Meaty Smoked Pork Hocks
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1 Ham Steak, diced (Large)
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1 1/2 teaspoons Dried Thyme, crushed
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1/2 teaspoon pepper
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1 bay leaf
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