4-Ingredient Ham Hocks and Pinto Beans Directions:
Rinse the dried pinto beans under cool running water and pick out any broken beans or small stones.
Place the smoked ham hocks in the bottom of a 6-quart slow cooker, arranging them in a single layer.
Add the rinsed pinto beans on top and around the ham hocks.
Pour in the water, ensuring the beans are covered by at least 2 inches of liquid.
Sprinkle the kosher salt over the beans and water, then gently stir the liquid without disturbing the ham hocks.
Cover and cook on LOW for 9 hours or on HIGH for 5 1/2 hours, until the beans are very tender and the ham hocks are falling apart.
Remove the ham hocks to a cutting board and let cool slightly.
Pull the meat, skin, and fat from the bones, discard the bones and any tough gristle, then shred the ham into bite-size pieces.
Return the shredded ham to the slow cooker and stir into the beans.
Taste and add more salt if needed. If the mixture is too thick, stir in a splash of hot water. If too thin, cook uncovered on HIGH for 20 minutes to thicken.
Serve hot in bowls with plenty of the thick cooking liquid.
WW Points Calculation
2 pounds smoked ham hocks - 24.00
2 cups dried pinto beans - 0.00
8 cups water - 0.00
1 1/2 teaspoons kosher salt - 0.00
Points Information:
Total Points: 24.00
Servings: 8 (1 1/2 cups each)
Points per serving: 3.00
Nutrition Information
Calories: 340
Fat: 14 g
Protein: 26 g
Carbohydrates: 28 g
Sugar: 1 g
Sodium: 820 mg
I'm waiting for your comments! Enjoy!
