Rods Southern Pinto Beans and Smoked Pork Hocks

Rods Southern Pinto Beans with Smoked Pork Hocks

2-3 Large Smoked Pork Hocks

4 lbs Casserole Pinto Beans

1 large can Rotel green chile and diced tomatoes

2 fresh Jalapenos

1 large onion

1 tablespoon Worcester sauce

4 cloves garlic

2 bay leafs

1 tablespoon Coarse Kosher Salt

1 tablespoon Tony Chachere's Creole Seasoning

Soak the beans overnight or use the quick soak method by slowly boiling for 1-2 hours (I like to bring to a boil then discard the water and then add fresh water to help reduce gas).  Chop onion, jalapenos, and garlic.  Add pork hocks into a large (12 quart) cooking pot then add onion, garlic, bay leafs, jalapenos and few dashes (teaspoon) of coarse Kosher salt, Worcester sauce, Rotel and slowly boil for 1-2 hours.  Remove bay leafs.  Drain beans.  Add the beans to the pot with the Pork Hocks and slowly cook 1-2 hours until sauce thickens and beans begin to fall apart.  You may now remove the pork hocks if you like.  Transfer to crock-pot and adjust heat to keep warm as long as you like (I like to keep them overnight in the crock-pot).  Of course adjust recipe for the amount of beans you are cooking.  Enjoy and serve with cornbread.  A great source for fiber!

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