Ingredients
| 2 | pounds dry pinto beans, sorted and rinsed |
| 1 | gallon chicken stock |
| 1 | (1-pound) ham hock |
| 1 | large yellow onion, diced |
| 2 | tablespoons salt |
| 1 | tablespoon black pepper |
Directions
In stock pot, combine pinto beans, chicken stock, ham hock and onion. Bring to a boil; reduce heat to simmer and cook 1¾ to 2 hours or until beans are tender, stirring occasionally. Season with salt and pepper. Garnish with Carolina Chow Chow and meat from the hock. Serves 12.
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