Ingredients
8
8 servings
- •1 pound dried pinto beans
- •½ teaspoon salt
- •8 cups reduced-salt chicken broth
- •1 ¾ pounds ham hock
- •½ teaspoon black pepper
- •salt to taste
Instructions
- Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
- The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
- Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.
Nutritional Facts
Per 8 servings
- Calories: 478
- Carbohydrate: 36g
- Fat: 22g
- Fiber: 9g
- Protein: 32g
- Sugar: 2g
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