Song: The Last Of Us
Cover Artist YouTube Name: Beyond The Guitar
I had modified the Smoked Ham Hocks and Beans recipe
(be sure to get the smoked ham hocks...it makes a big difference).
I tried substituting Habanero peppers for the Hatch, Anaheim, and Pablamo chilis.
Not only are far fewer peppers necessary...
the Habaneros add a zing to the dish that the others had not.
I had ordered a 24 Quart stainless steel stock pot...
as the old enamel one was not only too small (12 quart)...
the enamel had worn out in some spots.
This pot should be in every kitchen.
I had previously dehydrated and vacuum sealed many habaneros for just this
type of cooking.
I cook this dish with 8 cups of dried pinto beans...
which I presoak for at least 12 hours.
I then add 4 - 5 smoked ham hocks.
Each ham hock only costs $2 - $3 each...
and they stay frozen until ready to use...
and there is no need to defrost them since I cook this dish for approximately
12 hours on a very low boil (simmer).
I only added the small amount of habaneros as seen.
After simmering a few hours...
I taste tested the soup.
It was perfect on my first try.
I was being conservative at first to ensure I wouldn't ruin
the dish by over spicing it...
but I had accidentally gotten just the right amount.
The volume of these great ham hocks and beans is about 14 quarts.
I just finished storing this dish in multiple glass containers.
It can be frozen...
but I love this dish so much...
that after I give my sisters their share of the meal...
I still have many days worth of easy to heat, and delicious to eat, meals.
I usually eat it as a stew with diced white onions on top
and with a good amount of black pepper mixed in once I put the dish in a bowl...
and I will eat it with some form of bread on the side.
My mother loves this dish as well.
And besides being very nutritious and delicious...
it is now even more inexpensive to make.
The habaneros are inexpensive in the first place...
and then as you only need a few for this whole dish...
it just made a great dish into an even greater one.
I also yielded an extra quart of top soup to pour some
over Bandi's food as an extra treat for her.
She loves it so much she licks her bowl clean.
Now...
I prefer to slow cook this dish for 12 or so hours because some of the
great benefits of the ham hocks lie in the bones and in the connective tissue.
Being on low boil for 12 hours allows the marrow and collagen to liquify and thicken
the soup so it becomes a stew.
These ingredients greatly add to the flavor and nutrition of this bean stew.
I can tell when it is done when all of the meat just falls away from the bone
without me having to pull any off.
Anywhere between 12 - 14 hours is just about right.
I keep the stew covered until about the 9 or 10 hour mark...
and then I continue to cook until the liquid lowers to a desired height
(Keep in mind that I live at over one mile in altitude...
and as such...
all of my liquid based cooking has to be extended as water boils
at a lower temperature...
and so...
I must extend the cooking times).
However, this time I just ladled the excess off to supplement Bandi's kibble.
This is probably my most eaten dish.
My body seems to just crave it.
Beans are so healthful for the gut microbiome.
The gut has been so overlooked as the seat of health.
It all starts there...
and by populating the gut with healthful amounts of good bacteria...
the effects for the body are profound.
