COE'S MAMMA'S HOCKS AND BEANS 1 large bag pinto beans (use white northerns if you prefer)* 12 cups chicken broth (about 3 boxes)** 1 large white onion, chopped 2-3 smoked ham hocks 1 tsp liquid smoke salt and pepper Wash and pick over beans to remove any dirt or stones. Put beans in large stock pot and cover with chicken broth. Bring to boil, boil hard for 10 minutes then turn off heat and let sit for 1 hour. Return to boil, add onion, ham hocks and seasoning. Return to boil, turn heat down to medium, cover and let simmer for about 2 hours, or until beans are tender. Stir often as starch in beans will stick and burn. Soup will thicken as it cooks. Add water if soup becomes too thick. Serve with hot cornbread. *Navy beans are smaller and cook much faster so keep an eye on them. ** You can use water but the broth makes it really nice. You can add chicken boullion if you like, when using water instead of broth. *** This recipe may be made in a crockpot. Add all ingredients and turn on high for 6-7 hours.
