1 Tbsp. raw apple cider vinegar)
1 smoked ham hock
1–2 cups diced ham
3 medium carrots,
diced
3 stalks celery,
diced
1 medium onion, diced
1 green bell pepper,
diced
1–2 Tbsp. pureed
chipotles in adobo*
1 tsp. Lawry’s
seasoned salt
½ tsp. garlic powder
4.5 cups water
1 can beer (or additional
1.5 cups water)
salt and pepper, as
needed
Sort the beans to remove
broken beans or rocks. Cover beans with 2 inches of water, add vinegar, and
soak overnight. In the morning, drain the soaking liquid from the beans and
transfer to a crockpot. Add ham hock, vegetables, seasonings, and liquids to
the crockpot. Cook on low for 8–10 hours. Add the diced ham to the crockpot about
an hour before you plan to eat and adjust seasonings as needed.
Verdict: For a fairly inexpensive recipe, this
is really delicious and filling. It’s even better when served with jalapeno
cheddar cornbread.
*You can buy cans of
chipotle peppers in adobo sauce in the “international” section of the grocery
store. Most recipes call for 1 minced pepper and some of the adobo sauce. I’m
way too lazy to measure that out and mince the pepper. I puree the contents of
the entire can and freeze it. When I need chipotles in adobo, I pull out the
brick of pureed peppers, cut off a slice, and put the rest back in the freezer.
MUCH easier.
