Pinto Beans with Smoked Ham Hock – Chef's Table by Home Brew Chef

Name: Pinto Beans with Smoked Ham Hock – Chef's Table by Home Brew Chef
Ingredients: 1 pound beans, dried, (such as Santa Maria Pinquito Bean, Tepary Bean or Eye of the Goat (Ojo de Cabra) Bean); 1 each ham hock | Shank, smoked, (about 3 pounds, optional if you are vegetarian, see substitutions below); 1/4 cup Smoked Porter & Tomato Barbecue Sauce, (recipe here); 8 each tomatoes, roma | plum, (smoked for 2 - 3 hours @ 250°F | 121°C); 8 each garlic, cloves (peeled and smoked for 2 - 3 hours @ 250°F | 121°C); 2 each onions, yellow, large, (peeled and smoked for 2 - 3 hours @ 250°F | 121°C); 1 tablespoon mustard, powder, yellow, mild, (from Savory Spice Co.); 2 tablespoon Beef Brisket Spice Rub (recipe here); 22 - 24 ounce Stout, (such as American Stout or Deschutes Brewery Obsidian Stout); salt, Mixteca (to taste, available at Rancho Gordo); pepper, black, freshly cracked, (to taste)

chefs-table.homebrewchef.com

Discover the flavorful Pinto Beans with Smoked Ham Hock recipe from Home Brew Chef's menu, perfect for hearty appetizers or stews.

View Original

Share this recipe:

Ingredients

1 pound beans, dried, (such as Santa Maria Pinquito Bean, Tepary Bean or Eye of the Goat (Ojo de Cabra) Bean)
1 each ham hock | Shank, smoked, (about 3 pounds, optional if you are vegetarian, see substitutions below)
1/4 cup Smoked Porter & Tomato Barbecue Sauce, (recipe here)
8 each tomatoes, roma | plum, (smoked for 2 - 3 hours @ 250°F | 121°C)
8 each garlic, cloves (peeled and smoked for 2 - 3 hours @ 250°F | 121°C)
2 each onions, yellow, large, (peeled and smoked for 2 - 3 hours @ 250°F | 121°C)
1 tablespoon mustard, powder, yellow, mild, (from Savory Spice Co.)
2 tablespoon Beef Brisket Spice Rub (recipe here)
22 - 24 ounce Stout, (such as American Stout or Deschutes Brewery Obsidian Stout)
salt, Mixteca (to taste, available at Rancho Gordo)
pepper, black, freshly cracked, (to taste)