Mom's Pork And Beans

Ingredients

• 1 smoked pork hock
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 medium carrots (peeled and chopped)
• 3 stalks celery (chopped)
• 1 medium bell pepper (chopped)
• 6 cloves garlic (minced)
• 2 tablespoons tomato paste
• salt and pepper (to taste)
• 3 sprigs fresh thyme
• 1 tablespoon vegeta (optional)
• 6-8 cups water
• 60 ounces mixed canned beans (4 15 ounce cans, rinsed and drained)

Instructions

1. 1

   Prep the pork hock.: Thoroughly wash the pork hock and pat it dry with paper towels. Carefully cut the pork hock into bite size pieces, cutting as much meat from the bone as possible. Don't discard the bone, we'll add it to the pot later.

2. 2

   Sauté the veggies.: In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, pepper and sauté for about 5 to 7 minutes until soft.

3. 3

   Bring in flavor.: Stir in the garlic, tomato paste, salt, pepper and cook for 2 to 3 more minutes.

4. 4

   Brown the pork hock meat.: Add the pork hock meat only at this time, stir it in and cook for another 5 to 10 minutes, stirring occasionally. If you find everything is sticking to the Dutch oven, deglaze with a bit of water. Stir in the thyme and vegeta if using.

5. 5

   Add bone, beans and water.: Add the pork hock bone, drained beans, and enough water to cover the beans and pork.

6. 6

   Bring to boil and simmer.: Bring to a boil, turn down the heat to simmer and cover the pot. Cook for 2 hours stirring occasionally. Taste for seasoning and adjust with salt and pepper as needed.

7. 7

   Serve.: Serve warm with raw onions, and crispy bread.