Chef Hunter Lee
It’s finally getting close, cooler evenings and mild pleasant mornings here in the south. It’s one of my favorite time of year. It’s also getting close to one pot season, as I like to call it.
Soups, gumbo’s, stews, chili, pot pies, chicken and dumplings. You know, all the things us southerners love that aren’t always the healthiest but are great for warming the kitchen and sometimes even the soul.
This recipe is one of my favorites and something I make often in the fall and winter. Oh and of course you can’t beat it with a fresh pan of cornbread.
Getting about that time ya’ll
Southern pinto beans w/ham hock and sausage
Ingredients
2 pound dry pinto beans
8 cups water
4 cups beef broth
1 large, meaty ham hock
1 lb of your favorite sausage
1 large onion, chopped
1 large chopped bell pepper
2 cans of rotel tomatoes w/green Chili’s
3 tbs of sugar
2 cloves garlic, minced
4 teaspoon chili powder
4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 tablespoons of Benwood’s Surely Southern seasoning (or Cajun seasoning of your choice)
Prep
Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper and Benwood’s. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.
Remember, “treat your kitchen, treat yourself”