Beans and ham hocks is a very traditional Southern dish, and one that can go any which way you want it to. Pinto beans or navy beans are typically used, and most recipes use the dried variety which require lots of pre-soaking and such. But the recipe below uses simple canned beans, cuts back on the liquid used, and still gives you a beautiful, creamy ham hock dinner at the end.
Once you have the basics mastered (which is literally putting beans and ham hocks into the cooker) you can add whatever flavors you like. Chipotle peppers in adobo sauce would be fantastic, as would fresh Italian herbs added right at the end.
Southern Pinto Beans with Ham Hocks, Crock Pot
6 hours, 15 minutes
6 hours, 20 minutes
2 15-ounce cans pinto or navy beans, drained and rinsed
2 medium-sized ham hocks
1 cup chicken stock
Salt, to taste
Freshly ground black pepper, to taste
Place beans in the bottom of a 6-quart slow cooker and pour the chicken stock over top. Lay the ham hocks on top and cover. Cook on low for 6 hours.
At the end of cooking time, taste the ham hocks and the beans and broth. Season with salt and pepper to taste.
Remove ham hocks from the slow cooker and shred the meat away from the bones. Return meat to the slow cooker and stir to mix all ingredients together and to cover the ham with the broth. Cover and cook for another 10 or 15 minutes or so.