Ham Hocks and beans.


4.3 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 142.9
  • Total Fat: 2.5 g
  • Cholesterol: 18.6 mg
  • Sodium: 176.2 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 11.5 g

View full nutritional breakdown of Ham Hocks and beans. calories by ingredient


Introduction

A yummy southern favorite. A yummy southern favorite.
Number of Servings: 10

Ingredients

    2 Bags of pinto Beans
    1.5 lb package Smoked Ham hocks
    1 large onion
    Salt
    pepper
    Garlic

Directions

Soak Beans in cool water for about 45 min. Picking out any bad ones watch for rocks.
Chop onion. Place Hocks onion and soaked beans in a large pan. Add water until about an inch over beans. Lid and simmer for 4 hours stiring occationally. And more water when and if needed.
Makes about 10 1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user WHITEWOLF155.

Member Ratings For This Recipe


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    Good
    Good, basic recipe. The key is cooking everything very slow. I actually cooked mine on the stove overnight on very low heat and I used a left over ham bone and added 2 bay leaves. Thanks. - 1/8/13


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    Very Good
    well tonight we had to use cuban beans from a can, not bad, but there was so much ham left over I am soaking the blackeyed peas and throwing them in tomorrow for another go! still yummy though - 4/12/12


  • no profile photo

    Very Good
    We used the ham bone leftover from Christmas dinner and pintos from my aunt's farm. I made a couple small alterations (white pepper instead of black, additional garlic powder because I like a strong garlic flavor, and added a couple of bay leaves) and it was very good. - 1/1/11


  • no profile photo

    Incredible!
    I have made this for years except I use Anasazi beans and my mom made it before me. I top with about a TBSP of light sour cream. Good stuff! - 9/29/10


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    Incredible!
    Simple and good! I substituted white beans, but will try next time with pinto. - 7/2/10