Can you use pinto beans in ham bone soup?
This hearty soup puts the meaty bone from a leftover baked ham to excellent use. Pinto beans work fine, but if you can find them, bolita beans are creamier and a bit sweeter.
How do you cook pinto beans and ham hocks?
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.
How do you make ham and pinto beans soup?
Directions
- Place the beans and water in a large stockpot. Add the ham hock, onion and garlic.
- Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors.
- Remove the ham hock from the broth, and let cool.
How long do you boil a ham hock?
Place ham hocks, onion and garlic into a large cooking pot. Add enough water to fill the pot about 3/4 full. Boil 1 to 2 hours or until the hocks are tender.
What goes with pinto beans and ham hocks?
Pinto beans with ham hocks are a Southern favorite, traditionally served with cornbread. They go well with barbecue, tacos or burritos, and fried chicken, and are an ideal potluck dish.
How long do you boil a ham hock for?
How long does it take to cook ham hocks? For most recipe that use ham hocks in some form or another, you want to boil the meat for 2-3 hours until very tender.
How do you get salt out of ham hocks?
First up, the simple route: “Soak the ham in water overnight,” Rose says. You can even soak it for up to 48 hours. “The longer it soaks, the more salt is eliminated.” After the ham soaks, discard the water, and pat the ham dry. “The ham will be significantly less salty,” Rose says.
How do you make ham and bean soup thicker?
Use a Slurry You can use flour, cornstarch, arrowroot or potato starch as a thickening agent; whisk up to 4 tablespoons with a cup of hot broth and add it to the pot. You can use a slurry in conjunction with a roux but in that case, choose a starch for the slurry other than flour.