Ham Hocks with Navy Beans

By á-2612

I think this would work well with blackeyed peas or black beans also.

Ingredients

• 4 (1/2-pound)ham hocks, scored
• 3 Tablespoons olive oil
• 1 Cup minced yellow onion
• 1/4 Cup minced celery
• 1/4 Cup minced green bell pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried Mexican oregano
• 1/4 teaspoon dried thyme leaves
• 2 Bay leaves
• 1 Tablespoons minced garlic
• 1 pound Navy beans,rinsed, picked over, soaked overnight and drained.
• 8 cups chicken stock
• 1 teaspoon salt
• 1/4 minced parsley
• 1/2 cup minced green onions

Details

Preparation time 20mins
Cooking time 200mins

Preparation

Step 1

In a large, heavy stockpot, heat the oil over medium high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium low and simmer covered for 1 1/2 hours, stirring occasionally.

Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking for 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.

Remove from heat. Serve the ham hocks with the beans, sprinkled with parsley and green onions, or cut the meat from the bones before serving and return the meat to the pot.