Quote: I have never browned my ham hock, onions or garlic. I just throw everything into my soaked beans and cook in a heavy covered pot on top of the stove, on low, all night. With the lid and heavy enamel pot, I don't worry about them burning because they don't lose a lot of liquid. When I soak the beans, I cover them with water to about an inch above the beans, bring them to a gentle boil, turn off the heat and let them set for an hour. That softens them enough to cook.
I am going to try the chicken stock and browned onions next time I make them. I do like to put a lot of fresh, crushed, garlic in my pinto beans.
Hopefully, after a few days of this cooler weather we will have some moderate temperatures for the rest of the month. I am not ready to pen up the teenage birds for cold weather, for very long.
