Pinto Beans with Smoked Ham Hock
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 – 14guests 15minute
Cook Time Passive Time
5 – 6hour 12hour
Servings Prep Time
10 – 14guests 15minute
Cook Time Passive Time
5 – 6hour 12hour
Ingredients
Instructions
  1. 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.
  2. 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).

 

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More BBQ Side Dishes Made with Beer:

Bastard Black Beans with Smoked Turkey Leg
Honey Mustard Pale Ale Sauce
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Pinto Beans with Smoked Ham Hock
Ranchero Style Pinto Beans
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Executive Chef: Sean Z. Paxton

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