| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Ethnic | 8 | Servings | |
INGREDIENTS
| 1 | lb | Dried pinto beans |
| 2 | Ham hocks | |
| 1 | Onion, chopped | |
| 2 | T | Salt |
| 1 | t | Freshly ground black pepper |
| 1 | t | Sugar |
| 1 | Clove garlic, crushed |
INSTRUCTIONS
Soak the beans overnight in the refrigerator in enough cold water to cover by 4 inches. Drain them well. Combine the beans, ham hocks, onion, salt, pepper, sugar, and garlic in a large saucepot. Cover with water and bring to a boil. Reduce the heat to simmering and cook, covered, until the bean are tender, about 45 minutes. Check the seasoning and serve the beans hot. NOTES : If you like, remove the meat from the ham hocks, pick it free of fat and gristle, and return it to the beans.
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1911.3mg
Potassium: 155.9mg
Carbohydrates: 10.3g
Fiber: 2.8g
Sugar: 1g
Protein: 2.9g