HOW TO MAKE BEANS COOKED WITH HAM HOCK?
Beans Cooked with Ham Hock are a Southern staple that has been passed down through generations. You could easily fill up on a bowl of them by themselves, but they also work well as a side dish for other dishes.
This baked bean dish is hearty and flavorful, thanks to the addition of pieces of soft, smoky ham hocks. Making this dish for the entire family provides an excellent full and nourishing breakfast, brunch, lunch, or supper.
The recipe that resulted is my interpretation of this Southern staple. To be honest, I just wanted the onion to flavor the beans and had intended to remove it, but the half bulbs ended up almost melting into the boiling liquid, soaking up all of the flavors from the smoked ham hock and other seasonings (and bay leaves).
Another thing to keep in mind is that boiling beans at anything other than a moderate simmer causes some of the beans to break down throughout the cooking process, which gives the liquid a greater body. However, this is not how I was taught to prepare it in culinary school, and it is my preferred method.
Here is the list of all Ingredients needed to make this recipe:
Cooked white beans, I used a jar.
One large green onion.
A medium garlic clove.
Few slices of pork.
Sea salt, to season.
Green bell pepper.
A small spoon.Of paprika.
A dried cayenne pepper.
One bay leaf.
And here is how to make it step-by-step:
In a large saucepan, heat the olive oil over medium heat and sauté the onions, garlic, and green peppers until they are soft and cooked through.
We remove the beans from the saucepan and rinse them in bloodless water with the use of a strainer while the beans are cooking.
Whenever the sauce has become golden, throw in the ham and sausage, which have been cut into tiny pieces, as well as the paprika.
Stir in the beans and a couple of cups of water, and if the sauce isn’t covering the beans anymore, add a little more water.
Warm the peppers, bay leaf, salt, and dried garlic in a small saucepan over medium heat. Keep cooking over medium heat until it starts to thicken and you can see a variety of beans. Remove from the heat and set aside.
If you don’t want it to sting, don’t put the chili in; if you want it to have a strong spicy touch in the middle of the cooking process, you may pull the chili out at that point.
Voilaaa!! We’re done!!! I hope that you’ll have a great time making this easy recipe.