Add a ham hock to the pot when cooking beans and peas. This brings so much flavor; whether it is fresh vegetables or frozen.
By Gayle C. from Tallahassee, FL
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I agree that for flavoring dried beans and peas nothing beats the flavor of ham hocks. I cook the hocks separately the day before, until the meat is falling off the bone. I discard the bone and fat while still warm, then refrigerate the broth and skim off most of the congealed fat before adding the liquid to the water I cook the beans in.
If you are concerned about the fat in ham hocks, I found that Goya Ham Flavoring works just as well. It comes several packages to a box and is found in the Mexican section of the grocery store.
I always try to add them to soup because they make the soup so good.
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