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Place beans, ham hocks, onions and garlic in a large dutch oven filled with water. Add spices. Bring to boil. Simmer on med-low heat for 4 to 5 hours, adding more water as needed. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled. Remove meat from ham hocks (discarding fat and bones) and return to the ...
Drain and rinse the beans. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly. Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste.
Serve over rice and enjoy! After sorting and washing the beans, put them in the crock pot. Add in the onions, garlic, and ham hock ( or substitution). Pour in the water, then sprinkle in the seasonings. Cover the Crock Pot, then set in on high for 6 hours.
Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until ...
Add ham hocks, chicken broth, water, diced onion, garlic, bay leaves, and pepper. Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Simmer over low heat for 1 hour. Drain and rinse the pinto beans, and carefully pour them into the broth. Stir to combine, and continue simmering for 20-30 minutes.
Instructions. Preheat oven to 400° F. Grease your pan or put paper liners in. Combine all ingredients in a medium size bowl. Pour into a greased muffin pan, each opening should be filled about 3/4 of the way. Bake for 15 to 20 minutes, until muffin tops are a rich golden brown. Print.
Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot. Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes. Season with pepper, garlic powder, and salt. Serve.
Place a Dutch oven or soup pot on medium-high heat and add the olive oil. Add onions and garlic. Saute. Add chicken broth, pinto beans, ham hock, Creole seasoning, and bay leaf. Stir. Place the lid on the pot and lower the heat to medium-low. Simmer. Open up the pot and remove the bay leaf and ham hock. Cool before serving.
Add the olive oil, swirling it to coat the pan. Add the onions, carrots, celery, garlic, and thyme. Cook, stirring frequently, for about 10 minutes or until the onions begin to appear translucent. Place the vegetables along with the ham hocks, beans, and chicken stock in a large (6-quart or larger) slow cooker. Cook on low for 8 hours.
Add in the butter and chopped vegetables, then sautee for 3-4 minutes. Reduce to medium heat, then pour in the 2 qts of broth and add in the beans and hocks. Add in the bouillon cube and seasonings, stir well, then cover with a lid, leaving a crack on the side. Simmer for 2-1/2 to 3 hours, stirring periodically.
Cover pot with lid and turn up the heat to medium-high. Once water begins to boil turn heat down to low, add remaining ingredients consisting of onions, garlic, green pepper pod, and bay leaf then allow to ham hock and red beans to simmer. Continue to slowly cook ham hocks and red beans on low at a simmer for 2 hours until meat and beans are ...
Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, remaining 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil, then reduce the heat and simmer until beans are tender, about 1 1/2 hours. Stir carrots, celery, and potato flakes into soup until well combined.