Down-Home Pinto Beans and Ham Hocks
Mama’s main squeeze Michael Groover’s famous pinto beans inspired this simple, savory recipe. We use a few dashes of Worcestershire sauce to create a real rich broth around the soft, silky beans.
Recipe information
Yield
serves 4
Ingredients
Four 15-ounce cans pinto beans, rinsed and drained
3 garlic cloves, finely diced
2 celery ribs, finely diced
1 smoked ham hock
1 cup chicken broth
1 large onion, finely diced
1 large carrot, peeled and finely diced
1 teaspoon tomato paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
Preparation
Step 1
Combine the beans, garlic, celery, ham hock, chicken broth, onion, carrot, tomato paste, salt, pepper, and Worcestershire sauce in the crockpot.
Step 2
Cover and cook on low for 6 hours, then check to make sure the beans are tender. If it’s too thin for your taste, uncover and continue to cook for 2 hours more. If not, uncover and cook for 1 hour more, or until thickened.
Step 3
Transfer the ham hock to a cutting board. Remove all the meat from the bone. Chop the meat into pieces and return it to the crockpot, stirring to combine. Serve hot.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
