PINTO BEANS AND HOCKS|
2 lb. pinto beans, washed (but
6 c. chicken broth
6 c. water
3 ham hocks
3/4 tsp. leaf oregano
5 cloves garlic, chopped
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1/2 c. parsley, chopped
salt and pepper
1 dry red pepper
Wash beans; place in stainless steel pot or Dutch oven.
Add liquid; saute garlic, onion, vegetables and spices in 1
tablespoon olive oil until onion is transparent. Add this,
plus hocks, to beans and bring to boil. Reduce heat to low
setting and cook for 6 to 8 hours. Serve with hot sauce and
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