Navy Beans with Ham Hocks

It's been AGES since I've made navy beans with ham hocks. So when this week's weather turned rather wintry, I decided it was time to make some.  The recipe I used is adapted from Emeril Lagasse's Ham Hocks with Navy Beans. It turned out better than I imagined.  I served it with cornbread muffins.

Navy Beans with Ham Hocks

(recipe adapted from Emeril Lagasse)

1 ham hock, scored

3 tablespoons olive oil

1 cup minced yellow onions

1/4 cup minced celery

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon dried thyme leaves

1 tablespoon minced garlic

1 pound navy beans, rinsed, picked over, soaked overnight and drained

8 cups chicken stock

1 teaspoon salt

Directions

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hock, onions, celery, bell pepper, red pepper flakes, and thyme, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.

Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hock is very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.

Remove from the heat and serve.  You can leave the ham hock whole or remove the meat from the bone and stir into beans.  Serve with cornbread.

Enjoy!!!

Mom's Pumpkin Pie

This recipe has been in my family for as long as I can remember.  My grandmother always made the pies for Thanksgiving and Christmas and then one year, my Mom decided that she'd take over making pies.  While I lived with my grandparents and until Richard and I moved to North Alabama, I made the pies at Thanksgiving and Christmas.  I hope that one day my kids will carry on this tradition.

Mom's Pumpkin Pie

(makes two pies)

1 can (29-oz.) Libby’s Solid Pack Pumpkin

4 eggs, slightly beaten

1 ½ cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

1 teaspoon ground ginger

¼ teaspoon allspice

2 12-oz. cans evaporated milk (I use Carnation brand)

2 9” unbaked piecrusts (I make mine from scratch using the Better Homes & Gardens recipe in the red & white cookbook.)

Heat pumpkin thoroughly in large saucepan (do not boil).  Remove from heat and add next 8 ingredients, mix thoroughly.  Pour into pie crusts. Cover pie crust edges with foil or pie crust ring to prevent burning.

Bake 15 minutes at 450*.  Reduce temperature to 350* and bake an additional 40-50 minutes or until knife inserted near center comes out clean.  Cool completely.

Makes two 9” pies