Ham Hock & Beans

This is one of the simplest and most satisfying meals to create! While traditional baked beans are full of sweet ingredients, these slow-cooked beans don’t need more than a few aromatics and a fatty, succulent ham hock to add all the flavor they need! 

Ingredients:

• 2 lb Misty Brook dry beans

  

• 1 Misty Brook ham hock, thawed
• 1 large onion, chopped
• 8 cloves garlic, sliced thin
• 2 bay leaves
• 1 Tb fresh oregano
• 2 tsp salt
• 1 tsp cracked black pepper
• Water
• 1/2 cup fresh parsley, chopped

Directions:

1. Rinse beans in collander

   

2. Combine all ingredients in Dutch oven pot and cover with water
3. Bring to a boil over high heat
4. Reduce heat to low and simmer, covered, until beans are cooked through (6-8 hours, or until they are done!) Add more water as needed
5. Remove ham hock from beans and pick meat
6. Set meat aside
7. Allow beans to chill in fridge until fat layer forms on surface
8. Skim as much or as little of the fat off as you want

   

9. Add shredded pork
10. Add chopped parsley

    

11. Adjust seasoning (more salt? Pepper? Other herbs?)
12. Serve hot and enjoy!