Ham Hocks and Beans
1 pound dry beans picked through, removing any pebbles and soaked in lots of water overnight
1 quart chicken stock
1 quart water
1 large onion halved and roughly chopped
1 ½ pounds smoked ham hocks
2 bay leaves
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
Kosher salt and fresh ground pepper, to taste
Add the soaked beans, chicken stock, water, onion, ham hocks, spices and bay leaves to a large stock pot.
Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans and ham hocks are nice and tender, about 1 hour 30 minutes. Longer, if needed.
Remove the ham hocks and let cool. Once cooled, shred the meat off the bone and remove any chunks of fat and return the meat to the pot.
Season with salt and pepper. Serve.
