Pinto Beans with Smoked Ham Hock

Pinto Beans with Smoked Ham HockOftentimes, barbecue comes with a side of baked beans, cornbread, and | or coleslaw. Most sides are something that you can leave behind and won’t be missed. However, this Pinto Beans with Smoked Ham Hock is worthy of making a little extra room for on the plate. These beans can be frozen to use for a later meal if extras occur.

 

Makes: 3 quarts of beans

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2009 | Issue #31

Pinto Beans with Smoked Ham Hock
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pinto Beans with Smoked Ham Hock is a wonderful side dish to any BBQ feast. These beans are full of flavor and worthy to be the main course!
Servings Prep Time
10 - 14 guests 15 minute
Cook Time Passive Time
5 - 6 hour 12 hour
Servings Prep Time
10 - 14 guests 15 minute
Cook Time Passive Time
5 - 6 hour 12 hour
Pinto Beans with Smoked Ham Hock
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pinto Beans with Smoked Ham Hock is a wonderful side dish to any BBQ feast. These beans are full of flavor and worthy to be the main course!
Servings Prep Time
10 - 14 guests 15 minute
Cook Time Passive Time
5 - 6 hour 12 hour
Servings Prep Time
10 - 14 guests 15 minute
Cook Time Passive Time
5 - 6 hour 12 hour
Ingredients
Servings: guests
Units:
Instructions
  • Wash and soak the beans overnight in a container that is large enough to hold the beans times three. Cover the beans with cold water and refrigerate. The next morning, when the smoker is ready and the meat is cooking, add the tomatoes, garlic, and onions, smoking them for two to three hours.
  • In a slow cooker (Crock-Pot), add the drained beans. Add in the mustard powder, Beef Brisket Spice Rub and cover with the Stout. Once the vegetables are done smoking, peel, chop, and add them to the Crock-Pot. Add enough cold water to bring the liquid level just over the surface of the beans if needed. Cover with a lid and cook on high until the beans are tender, about 5 to 6 hours (depending on the beans’ age). Remove the ham hock, chop up the meat, and add it back into the beans. Adjust the seasoning to taste with Rancho Gordo Mixteca Salt and serve.
Recipe Notes

Pinto Beans with Smoked Ham Hock Recipe Variations:

  • Vegetarian Style: Omit the smoked ham hock will make these beans vegetarian, but lacking some of that meaty umami.  To replace that flavor and be vegetarian, add 3 tablespoon Nutritional Yeast Seasonings, 2 tablespoon shiitake mushroom powder, and 2 tablespoons miso paste (red or white).

 

More Bean Recipes:

Bastard Black Beans with Smoked Turkey Leg
Beer Hummus
Beer Hummus
Brazilian Feijoada
Jamaican Peas & Rice
Middle Eastern Falafal
Middle Eastern Falafel
Pambazo Especial de Pollo
Pambazo Especial de Pollo
Pinto Beans with Smoked Ham Hock
Ranchero Style Pinto Beans
Firestone Walker Brewing Co.
Red Beans and Union Jack Rice
Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale
Slow Cooked White Beans in Scotch Ale
Smoked Garbanzo Bean Couscous
Smoked Porter Black Beans
Smoked Porter Black Beans
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions

 

More BBQ Side Dishes Made with Beer:

Bastard Black Beans with Smoked Turkey Leg
Honey Mustard Pale Ale Sauce
Honey Pale Ale Mustard Yukon Gold Potato Salad
Macaroni Salad
Pinto Beans with Smoked Ham Hock
Ranchero Style Pinto Beans
Slow Cooked White Beans in Scotch Ale
Smoked Porter Black Beans
Smoked Porter Black Beans
The Re-Invented Wedge Salad

 

Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *