Prep Time
10 Mins
Soak Time
8 Hours
Cook Time
3 Hours
Yield
Makes 6 to 8 servings

To reduce the fat in this recipe, cook the ham hocks, covered, in 2 quarts water a day early; chill overnight. Skim the congealed fat from the chilled broth before adding beans and other ingredients; then cook as directed.

How to Make It

Step 1

Sort and wash beans. Place beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Step 2

Bring beans and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer, stirring occasionally, 2 1/2 hours or until beans are tender.

Step 3

Stir in rice, bell pepper, and green onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks, and let cool; remove and chop meat, discarding skin and bones. Stir in chopped meat from ham hocks and, if desired, 2 cups chopped ham.

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