Ham Hocks and Beans

Description: Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.

Ingredients:

• 1 bag dry beans (my favorite is a 15 bean mix)
• 4 -6 ham hocks
• 1 large onion, chopped
• 6 cloves garlic, minced (more if desired)
• 1 large bay leaf
• 1 tablespoon oregano
• 1 teaspoon pepper
• salt

Steps:

1. Wash beans and remove all gravel and such.
2. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
3. Add spices.
4. Bring to boil.
5. Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
6. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
7. Remove meat from ham hocks (discarding fat and bones) and return to the soup.