Pinto Beans a healthy side dish to complement your entrée.
- 1 lb. ham hocks
- 1 tablespoon sugar water, enough to cover ham hocks
- 2 cups dry pinto beans
- 8 cups water
- 1 1/2 teaspoons salt
1. Place ham hocks and sugar in saucepan and cover with water. Bring to simmer; simmer until done and ham hocks are tender.
2. When done, remove from broth but do not discard broth. Using two forks, separate meat from fat, skin and bones. Return meat to broth; cool and store in freezer until bean day. (A great make-ahead meal.)
3. When preparing beans, sort and pick through beans; wash; transfer to large pot with 8 cups water, salt, ham and ham broth; bring to boil, cover and simmer about 3 hours or until beans are tender.