When I was younger I always thought I hated beans and ham hock. When I started making it for my husband I realized I just didn’t like it the way other people had cooked it in the past. It was mostly all bean with little flavor. I prefer mine with A LOT of ham so I make sure we leave a lot of ham on the bone when we serve it. The other must have now is Trader Joe’s Organic Vegetable broth. I warn you it looks disgusting and smells just as bad as it looks but the flavor it adds, with minimal sodium, is unbeatable.
I have never tried to write down my recipe for this, so bear with me on this one 🙂
DO NOT forget the Slow Cooker Liners
Crockpot Beans and Ham Hock
Ingredients:
1lb dry pinto beans [soaked overnight in water]
Ham Hock [left over from ham dinner with adequate meat left on the bone]
1 medium onion diced
Seasonings [I used garlic powder, ground black pepper and a little seasoning salt]
48oz Broth, vegetable or chicken [I prefer Trader Joe’s Organic Vegetable Broth]
Directions:
Line crockpot with liner and add ham hock. Drain beans and add to crockpot up to about 1-1.5 inches below the rim. Add diced onion and seasonings to taste. Pour in broth, it will probably be close to the rim, and cover. Cook on low 8-10 hours.
Pull out bone and discard. Shred ham and mix well before serving.