I used the ham hocks together with some heirloom dried beans from Crescent Moon Farms to make amazing ham and beans. I am not sure if I have ever made anything tastier! My hubby and I ate this for dinner, and there was enough to have some for left overs for a few days. And bonus, I still have two pieces of ham hock in the freezer, so I can make this again!
In this bento: ham and cheese sandwiches on baguette slices, a mandarin orange, watermelon radish 'flowers' from Wild Rose Ranch, boiled new potatoes, carrots, and steamed green beans. In the background is the small container with the ham hocks n' beans.
Closeup of the delicious ham hocks n' beans. The beans kept their beautiful speckled markings.
Happy me with my frozen smoked ham hocks!
If you see jars of these beans (or other dried varieties) at Crescent Moon Farms at the Santa Rosa Farmers Market, be SURE to snap some up!
Recipe for Ham Hocks and Beans
1 cup dried beans (best to use this year's batch!)
1 smoked ham hock
1/3 cup chopped onion
1/4 cup chopped carrots
2 minced cloves garlic
2 bay leaves
Pick over beans to make sure there are no pebbles or other debris in them. Place beans in a pot and cover with cold water by 2 inches. Put pot over high heat and bring to a boil. Boil beans for two minutes, then cover pot and remove from heat. Allow beans to soak for 1 hour. Pour off soaking liquid. Add thawed ham hock, onion, carrots, garlic, and bay leaves. Add water to pan to nearly cover ham hock. Bring water to a boil, then reduce to low heat and simmer for 1 hour. Check beans to see if they are done. Carefully pick meat from ham hock and add to beans, discard leftover ham hock bone and grisle. Serves 4 to 6.