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 are 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
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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 a 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 a 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 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

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).
Sean Paxton

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