Cracker Barrel's Pinto Beans (Copycat)
1 Pound ham hocks
1 T sugar
Water, to cover
2 C dry pinto beans, sorted
1-1/2 t salt
Cook ham hocks and sugar covered with water. Cook on simmer
for a couple hours. When meat is tender pull apart with 2
forks to separate meat from fat, skin and bones. Return meat
to broth and store in freezer till bean day. Wash and sort 2
cups dry pinto beans. Add beans to pot with 8 cups water, 1
to 1 1/2 teaspoons salt and the ham with broth from above.
Bring to boil, cover and simmer about 3 hours or until
tender.
http://www.recipe-greeting-cards.com/
Chris in NM
