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Cajun-Style Pinto Beans and Smoked Ham Hocks

There's nothing quite as gratifying as Cajun style pinto beans and smoked ham hocks slow cooked on the stove top. I use a large Granite Ware 6133-2 12-Quart Stock Pot for that purpose and also when I prepare red beans with smoked ham hocks.


Pinto Beans & Ham Hocks
  • 1 lb beans
  • 2 lbs. smoked ham hocks
  • 12 cups water
  • 1 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tsp salt*
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper


Using a portion of the 12 cups of water, begin by boiling the smoked ham hocks on medium heat for a couple hours. Add more water as needed. You want to cook them down so that they become more tender. Keep the water that you boiled them in to add to your pot of beans. It will add more flavor to the meal.

Sort the dried beans to remove the blemished ones and  rocks, then use a colander to wash them thoroughly under clean running water.

Next, place the beans in a bowl, along with all the other ingredients (except the salt), and allow them to soak overnight in the refrigerator.

The next day remove them from the frig and transfer everything, including the boiled smoked ham hocks and the water it was cooked in. Add everything to the cooking pot and bring it up to a slow boil.

When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. I call this waiting for that tender moment (usually around 1 1/2 hours).

After that you may add the salt.

My friends love these pintos with rice or cornbread.

You may find other ways to enjoy them so explore!

Ahheee!! Bon Appetite!

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