Ingredients
1 pound (450g) dried pinto beans
1 large ham hock (or 2 small) – smoked turkey wings/neck work well or omit for vegetarians
3 tablespoons of vegetable oil or olive oil
1 medium yellow onion, diced
1 bell pepper, diced
1 tablespoon garlic, minced
1 teaspoon oregano
1 teaspoon chili powder (adjust to taste)
2-3 sprigs of fresh thyme, or 1 tsp. dried thyme
2 teaspoons smoked paprika
2 bay leaves
5 cups chicken broth and/or vegetable stock or water (more or less for desired texture) I use Knorr’s stock
cubes
The Garden of Eva’s American Southern Chow Chow
INSTRUCTIONS
1. Put beans in large bowl, cover with water, and soak for 12-24 hours. Drain and rinse.
2. Cover the ham hocks with water in a large pot. Bring the water to a boil, then lower the
heat and simmer for 1½-2 hours (until the meat falls off the bone). Let it cool, then cut
the meat into bite-size pieces. In a large, heavy-bottomed pot or sauté pan, sauté cooked
chopped ham hock for 4-5 minutes. A(lternatively, sauté package of bacon lardons in a
few tablespoons of vegetable oil until crisp.) Or skip for a vegetarian version.
3. Add the onions, diced bell pepper, garlic, oregano, chili powder, thyme, smoked paprika,
and bay leaf. Then sauté for 3-5 minutes, until onions and pepper are wilted and
aromatic.
4. Add the beans to the aromatics in the pot. Stir for a minute or two.
5. Add about 5 cups water or chicken (or vegetable) broth (enough to cover the beans), and
bring to a boil.
6. Reduce heat to a simmer and cook for 55 minutes or more, occasionally stirring.
7. Add more stock or water to reach the desired thickness. The beans' texture should be
thick and somewhat creamy but not watery.
8. Remove the bay leaves. Taste and adjust for seasonings with salt and pepper if needed.
Serve with cornbread or spoon over cooked rice and top with The Garden of Eva’s American Southern Chow Chow.