Pinto Beans Ham Hocks Cornbread And Pickled Onions

Ingredients:

• 2 lbs Ham Hocks

• 1 lb Pinto Beans

• 3 cloves Garlic

• 1 32 ounce chicken broth (less Sodium)

• 1 tbsp butter

• 1 medium onion minced

• 1 stalk celery minced

• 1/2 Green bell pepper minced

• 1/2 tsp cumin

• 1 tsp paprika

• 1/2 tsp black pepper

• 1 tsp dried parsley and thyme

• 1 cube vegetable bouillon

Directions:

Wash ham hocks add to stock pot with 8 cups water boil for 2 hours .After 2 hours clean your beans wash add to the stock pot with the 32 ounce chicken broth minced garlic and all the rest of seasonings above

Cook for another 2 and a half hours or until peas cook soft and buttery.

Note: I cooked mines on the stove top for 4 and a half hours the meat will fall apart but if your wondering why i didnt start cooking the peas earlier is if you cook peas for 4 hours on a stove top it will become mush .so i added them half way keep them firm and buttery .