Hamhock & Beans

First, make Easy Grandma-Style Chicken Stock, the previous post. This is what makes it magic, and not that watery looking stuff I see on a lot of recipes.

I like to make big batches, so I can't do it all at once in my crockpot. Make the chicken stock the day before. Then I roast as much hamhock as I can fit into the pot, about 5 lbs, at 350F for about half an hour. This also gets the core temp up so it will simmer sooner.

Hamhocks are dodgy about how much meat is on them, it's not a lot, so I add a 1 lb ham steak, diced or ripped into spoonable bits.

If things are STILL not porky enough for you, I literally go whole hog, and add a handful of thick cut bacon bits AND 2 strips of raw bacon, diced. It's nice to hit an occasional smoky fatglob while eating. Go easy, because I know this is hard to believe, but there IS such a thing as too much bacon.

Back to a clean crockpot, simmer the hocks and ham in the chicken broth for a good 4-5 hours or so with the lid on. The broth is already seasoned, so I don't add anything else. I might get tired and just let it cool and refrigerate overnight for the final step, which is adding beans, tomato and sauteed veg.

I use my rice cooker for my "big pot". Add one big 24 ounce can of whole San Marzano tomato with the liquid, and pinch the tomato meat into small bits as you go. 

In batches, saute and sweat until soft:

• 1-2 large diced onions
• 4-5 diced cloves of garlic to taste (remember, the chicken stock is already seasoned with a whole head)
• 3 diced celery ribs (~30 minutes)
• Baby carrots, diced small, about 1.5 cups (~20 minutes)
• Add to the big pot.
• Add 4 16-ounce cans rinsed pinto beans (any kind is fine)

Let the crockpot cool, then remove the hocks with tongs to cool on racks. Add the stock to the big rice pot of beans and tomato and turn it to KEEP WARM. After cooling the hocks on a rack (a good hour, these things are HOT and retain heat a LONG time), pluck the usable meat from the hocks and pull away the fat. Dice the meat into spoonable bits and into the rice pot.

Season:

1 tablespoon Italian seasoning

1 anchovy or 1 tsp anchovy paste

(optional) 1 tablespoons cumin, 1 tablespoon chili powder

(optional) 1 teaspoon  miso if you're feeling adventurous

ground black pepper to taste

Spice to taste. Sometimes I add chipotle or adobo or canned green chiles. Simmer very low for several hours so the beans will become infused. Add final touches of salt, pepper, vinegar, lime juice or a pinch of sugar until it's to your liking. Garnish with diced green onion.

HMMM now I'm wondering how this would do with some roasted tomatillos, Chile Verde style, or maybe some ditalini pasta or barley. Next time maybe. :) This batch is perfect to me as is, this lily is already gilded enough.

The chicken feet and tomato and pork and veg just come together perfectly. The broth is so rich that it's sticky when it dries on your lips. There's no super high notes in this, it all works together like a symphony. Satisfying lunches ahead this winter!