Ham Hocks with Pinto Beans

Ingredients

• 1 lb dried pinto beans
• 2 smoked ham hocks, about 1 1/2 lb total
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 8 cups water
• 1 tablespoon bacon drippings
• Kosher salt to taste

Before you cook

• Spread the dried beans on a sheet pan and pick out any stones or shriveled beans.
• Rinse the beans in a colander under cold water.
• Cover the beans with cold water in a bowl and soak them for 6 hours or overnight, then drain.
• Rinse the ham hocks under cold running water.

Steps

1. Put the ham hocks in a large pot with the 8 cups of water.
2. Bring the pot to a boil over high heat and skim off the foam.
3. Lower the heat and simmer the hocks uncovered for 1 hour.
4. Add the drained beans, onion, garlic, bay leaf, black pepper, red pepper flakes, and bacon drippings.
5. Bring the pot back to a simmer and adjust the heat so it barely bubbles.
6. Cook uncovered for 1 hour and 30 minutes, stirring every 30 minutes and adding hot water if the beans peek above the liquid.
7. Test a bean between your fingers and keep cooking until it mashes with no grit in the center.
8. Lift the ham hocks out with tongs and set them on a cutting board to cool for 10 minutes.
9. Pull the meat off the bones and chop it, discarding the skin, fat, and bone.
10. Stir the chopped ham back into the beans.
11. Mash about a cup of the beans against the side of the pot to thicken the liquid.
12. Taste the pot and add salt now that the ham has given up its salt.
13. Simmer 10 minutes more and serve in bowls with plenty of pot liquor.