Type what you have

Ingredients

• ✓ ham hock
• pinto bean
• salt
• chicken broth
• black pepper

Instructions

1. 1 Sort beans, discarding any stones or damaged beans, rinse, then place in a large bowl with 1/2 teaspoon salt and enough water to cover by 3 or 4 inches. Soak beans 8 hours to overnight.
2. 2 Drain and rinse beans; place in a large pot. Add chicken broth, ham hock, black pepper, and salt; bring to a boil over medium heat.
3. 3 Reduce the heat to low; simmer beans for 4 hours, adding water occasionally if needed to keep a soupy consistency. Remove ham hock before serving.

By Kerry

Ingredients

• ✓ ham hock
• pinto bean
• water
• salt
• tomato sauce
• brown sugar

Instructions

1. 1 Add pinto beans to a large bowl; cover with water. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
2. 2 Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and salt to the pot. Add more water if needed to cover beans and ham hock by at least 1 inch.
3. 3 Reduce heat to medium-low; simmer until beans are just tender, 2 to 3 hours.
4. 4 Remove ham hock from beans. Remove meat from the bone; chop meat and stir into beans.
5. 5 Stir tomato sauce and brown sugar into beans. Simmer until beans are tender and flavors are blended, about 1 hour.

By Foxy

Ingredients

• ✓ ham hock
• water
• collard green
• red pepper flakes
• vegetable oil
• salt
• pepper

Instructions

1. 1 Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2. 2 Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3. 3 Add the vegetable oil and simmer covered for 30 minutes.

By Tina V Hare

Ingredients

• ✓ ham hock
• water
• pork shank
• bacon drippings
• cabbage
• salt
• black pepper
• chicken broth

Instructions

1. 1 Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
2. 2 Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
3. 3 Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat has been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
4. 4 Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

By Sandra Garth

Ingredients

• ✓ ham hock
• butter
• olive oil
• green bean
• red potato
• sugar
• black pepper
• vegetable soup mix

Instructions

1. 1 Heat butter and oil in a large pot. Add ham hock; brown on both sides. Reduce heat to low. Add green beans, potatoes, and enough water to cover.
2. 2 Stir sugar, black pepper, and soup mix into the pot; simmer until beans and potatoes are tender, 1 hour. Transfer ham hock to a cutting board; shred meat back into the pot.

By LAURIEHANDLIN

Ingredients

• ✓ ham hock
• pinto bean
• onion
• garlic
• water
• chili powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, ham hock, onion, garlic, and water in a large stockpot.
3. 3 Season with chili powder, salt, and pepper.
4. 4 Bring to a boil, and cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour.
5. 5 After 1 hour, return the pot to the stovetop and return to a boil. Reduce the heat to medium-low and simmer until flavors have blended and broth has thickened, at least 3 hours, or up to 6 hours.
6. 6 During the last 15 minutes of simmering, transfer ham hock to a cutting board. Let sit until cool enough to handle, 5 to 10 minutes, then pull meat from the bone.
7. 7 Return meat to the stockpot and discard the bone. Adjust seasonings to taste.

By SABRYSON

Ingredients

• ✓ ham hock
• green bean
• onion
• potato
• chicken bouillon granules
• garlic powder
• onion powder
• seasoning salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Halve green beans if they are large; place in a slow cooker with water to barely cover. Add ham hocks and onion. Cover and cook on High until simmering. Reduce heat to Low; cook until beans are crisp but not done, 2 to 3 hours.
3. 3 Remove ham hocks from the slow cooker. Add potatoes to the slow cooker; cook on Low for 45 minutes.
4. 4 Meanwhile, remove ham meat from the bones, then chop or shred meat and return to the slow cooker. Season with bouillon, garlic powder, onion powder, seasoning salt, and pepper.
5. 5 Use a slotted spoon to transfer green beans, potatoes, and ham into a serving dish with a bit of broth.

By Sharon

Ingredients

• ✓ ham hock
• white bean
• onion
• brown sugar
• maple syrup
• salt
• water
• ketchup
• mustard

Instructions

1. 1 In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
2. 2 Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

By Laura

Ingredients

• ✓ ham hock
• black-eyed pea
• onion
• red pepper flakes
• salt
• pepper
• water
• long-grain white rice
• cheddar cheese

Instructions

1. 1 Place peas, ham hock, onion, red pepper, salt and pepper in a large pan. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 ½ hours.
2. 2 Remove ham hock and cut meat into pieces. Return meat to pot. Stir in rice; cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired.

By Eileen Mintz

Ingredients

• ✓ ham hock
• black-eyed pea
• water
• onion
• celery
• salt
• cayenne pepper
• bay leaf
• okra

Instructions

1. 1 Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2. 2 Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 ½ hours.
3. 3 Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

By Karinne Rooksberry Culley

Ingredients

• ✓ ham hock
• water
• lard
• cooking fat
• seasoning salt
• salt
• black pepper
• garlic powder
• onion powder
• green bean

Instructions

1. 1 Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

By Paula Stotts

Ingredients

• ✓ ham hock
• water
• split pea
• onion
• celery
• thyme
• garlic powder
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
2. 2 Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
3. 3 Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

By Knifehat

Ingredients

• ✓ ham hock
• olive oil
• onion
• garlic
• chicken stock
• water
• apple cider vinegar
• black peppercorn
• collard green
• bacon

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
2. 2 Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
3. 3 Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
4. 4 Ladle collards into bowls with a little stock and serve.

By Brian Genest

Ingredients

• ✓ ham hock
• chicken stock
• onion
• garlic
• red pepper flakes
• cider vinegar
• black pepper
• water
• collard green
• salt
• hot pepper sauce

Instructions

1. 1 Pour chicken stock into a large pot. Add ham hocks, onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat and simmer for 1 to 2 hours to create broth.
2. 2 Remove ham hocks from broth. Pull meat from hocks. Stir meat and collard greens into broth. Simmer until greens reach desired texture, 1 to 5 hours. Season with salt and serve with hot sauce.

By Brian W

Ingredients

• ✓ ham hock
• black-eyed pea
• water
• andouille sausage
• onion
• celery
• garlic
• bay leaf
• cumin
• salt
• red pepper flakes

Instructions

1. 1 Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
3. 3 Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
4. 4 Cook on High until peas are tender, at least 4 hours.

By carina

Ingredients

• ✓ ham hock
• navy bean
• parsley
• thyme
• bay leaf
• carrot
• onion
• garlic
• water
• kosher salt
• black pepper

Instructions

1. 1 Place navy beans into a large pot and cover with several inches of cold water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour; drain and rinse beans.
2. 2 Use a small piece of kitchen twine to tie parsley, thyme sprigs, and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven; add 8 cups cold water. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
3. 3 Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones; discard bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
4. 4 Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup; add ham and bring back to a simmer over medium heat. Season with salt and black pepper.

By jerry_smart

Ingredients

• ✓ ham hock
• andouille sausage
• sweet onion
• green bell pepper
• jalapeno pepper
• garlic
• red bean
• water
• basil
• creole seasoning
• black pepper
• rice

Instructions

1. 1 Gather the ingredients.
2. 2 Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
3. 3 Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
4. 4 Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
5. 5 If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

By Melissa S

Ingredients

• ✓ ham hock
• black-eyed pea
• vegetable oil
• onion
• garlic
• water
• seasoned salt
• onion powder
• cumin
• black pepper
• red pepper
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
3. 3 Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
4. 4 Add ham hocks and water; bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
5. 5 Drain peas; add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
6. 6 Uncover the pan and cook until peas are tender, about 30 more minutes. Remove bay leaves and ham hocks before serving.

By carina

Ingredients

• ✓ ham hock
• water
• great northern bean
• salt
• carrot
• onion
• celery
• garlic
• mustard powder
• bay leaf
• ham
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place water and beans in a large pot; bring to a boil over high heat. Stir in salt and remove the pot from heat; cover, and let stand for 1 hour.
3. 3 Add carrots, onion, celery, garlic, mustard, and bay leaves to the pot with beans; stir well. Add ham hock and bring to a boil; reduce heat to low and simmer for 1 hour.
4. 4 Remove ham hock and discard. Stir in chopped ham and simmer until heated through, about 30 minutes. Season with ground white pepper to taste.
5. 5 Serve and enjoy.

By J A McConville

Ingredients

• ✓ ham hock
• vegetable oil
• onion
• garlic
• napa cabbage
• bay leaf
• cajun seasoning
• cayenne pepper
• salt
• chicken stock
• black-eyed pea
• water
• basmati rice

Instructions

1. 1 Heat oil in a deep pan or stockpot set over medium-high heat. Stir in onion and garlic and cook until transparent, about 5 minutes. Mix in cabbage; toss and cook until wilted, about 2 minutes. Add ham hocks, bay leaves, Cajun seasoning, cayenne pepper, and salt, stirring for 2 minutes more. Pour in chicken stock and black-eyed peas. Bring the mixture to a boil, reduce heat to low, and cook uncovered for 2 hours.
2. 2 Meanwhile, place water and rice into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
3. 3 Before serving, remove ham hocks from the pot. Coarsely chop the meat and return to the black-eyed pea mixture. Serve hot over rice.

By CRVGRL

Ingredients

• ✓ ham hock
• red bean
• onion
• garlic
• salt
• sugar
• celery seed
• cumin
• cayenne pepper
• red pepper flakes
• bay leaf
• smoked sausage
• rice

Instructions

1. 1 Pick over dried beans and soak them in water overnight.
2. 2 The next day, drain off the soaking water, and place beans in a large pot or slow cooker. Cover with water and stir in dried onion and garlic. Season with salt, sugar, celery seed, cumin, cayenne pepper, red pepper flakes, and bay leaf. Add in ham hock and push down into beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
3. 3 Stir in smoked sausage, simmer for 20 more minutes; serve over hot cooked rice.

By Donna Gandy

Ingredients

• ✓ ham hock
• turkey sausage
• potato
• celery
• parsley
• kidney bean
• tomato sauce
• tomato
• salt
• black pepper
• hot pepper sauce
• bay leaf
• worcestershire sauce
• garlic

Instructions

1. 1 Boil sausage to remove excess fat, and cut into bite-size pieces.
2. 2 Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
3. 3 Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
4. 4 Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.

By Jackie Marsh

Ingredients

• ✓ ham hock
• black-eyed pea
• vegetable bouillon
• water
• onion
• garlic
• collard green
• oregano
• red pepper flake
• vegetable broth
• water
• long-grain white rice
• salt
• black pepper

Instructions

1. 1 Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
2. 2 Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
3. 3 Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.

By Tanya E

Ingredients

• ✓ ham hock
• black-eyed pea
• olive oil
• yellow onion
• garlic
• chicken broth
• water
• tomato
• pepperoncini pepper
• bay leaf
• garlic powder
• thyme
• salt
• pepper

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
2. 2 Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
3. 3 Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.

By MAYAESR

Ingredients

• ✓ ham hock
• navy bean
• water
• chicken broth
• onion
• parsley
• garlic powder
• basil
• black pepper
• oregano
• nutmeg
• bay leaf
• carrot
• celery
• potato flakes

Instructions

1. 1 Place navy beans into a Dutch oven with 8 cups water; bring to a boil. Boil for 2 minutes, then remove from the heat. Cover and let stand until beans are softened, about 5 hours.
2. 2 Drain beans and discard soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, remaining 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil, then reduce the heat and simmer until beans are tender, about 1 1/2 hours.
3. 3 Stir carrots, celery, and potato flakes into soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
4. 4 Transfer ham hocks to a cutting board. When cool enough to handle, remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

By Culinary Envy

Ingredients

• ✓ ham hock
• olive oil
• bacon
• onion
• green bell pepper
• garlic
• bay leaf
• andouille sausage
• kidney bean
• cajun seasoning
• worcestershire sauce
• chicken broth
• salt
• rice
• green onion

Instructions

1. 1 In a large pot over high heat, heat oil. Add bacon and sauté for 2 minutes. Add onions, bell pepper, garlic, bay leaves, sausage, and ham hock and sauté for 2 more minutes.
2. 2 Add beans and sauté for 2 more minutes. Stir in Cajun-style seasoning, Worcestershire sauce, and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
3. 3 Add salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard ham hock.
4. 4 Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

By Holly

Ingredients

• ✓ ham hock
• red kidney bean
• vegetable oil
• andouille sausage
• onion
• celery
• poblano pepper
• garlic
• chicken broth
• bay leaf
• black pepper
• thyme
• cayenne pepper
• hot sauce
• white rice
• green onion

Instructions

1. 1 Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
3. 3 Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4. 4 Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

By John Mitzewich

Ingredients

• ✓ ham hock
• green onion
• crawfish tail meat
• shrimp
• okra
• water
• tomato
• bay leaf
• cayenne pepper
• thyme
• black pepper
• green onion
• celery
• pepper
• onion
• andouille sausage
• chicken broth
• all-purpose flour
• all-purpose flour
• duck leg
• vegetable oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook duck legs in hot oil, skin-side down, until browned and fat has rendered, about 10 minutes. Flip and cook until the other side is browned, 3 to 4 minutes. Transfer to a plate, leaving rendered fat in the skillet.
2. 2 Whisk 1 cup flour into fat in the skillet, adding enough oil to make a thick and smooth roux. Reduce heat to medium-low and cook, stirring constantly, until roux turns a rich, reddish-brown color, about 40 minutes. Whisk in 2 more tablespoons flour and cook for 2 minutes.
3. 3 Whisk in broth, 1 cup at a time, until incorporated. Remove from heat.
4. 4 Cook sausage in a large Dutch oven over medium heat until browned, about 8 minutes. Stir in onion, peppers, celery, and chopped green onions; cook and stir until onion is translucent, about 10 minutes. Stir in black pepper, thyme, cayenne pepper, and bay leaf, followed by diced tomatoes until combined.
5. 5 Place ham hock into the center of the Dutch oven. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, then reduce heat to low. Cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally, until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
6. 6 Transfer duck legs and ham hock to a large bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and ham hock and return meat to gumbo. Simmer gumbo for 45 more minutes.
7. 7 Increase heat to medium-high and bring to a boil. Stir in shrimp and crawfish tails; cook until both are bright pink, about 3 minutes. Stir in remaining 1 tablespoon sliced green onions. Taste and adjust for seasoning.

By John Mitzewich

Ingredients

• ✓ ham hock
• pinto bean
• jalapeno pepper
• garlic
• onion
• salt
• cayenne pepper
• black pepper
• paprika
• bacon
• green chile pepper

Instructions

1. 1 Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
2. 2 Combine jalapeno peppers and garlic in a food processor; puree into a paste.
3. 3 Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
4. 4 Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
5. 5 Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

By Arizona Desert Flower

Ingredients

• ✓ ham hock
• onion
• carrot
• water
• chicken base
• sage
• thyme
• rosemary
• potato
• purple potato
• red potato
• tomato
• ham
• butter
• all-purpose flour
• half and half
• cheddar cheese

Instructions

1. 1 Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
2. 2 Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
3. 3 Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
4. 4 Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.

By Kristy Walker