Rinse dried beans and peas twice, discarding any that are discolored or float to surface. Soak dried beans and peas in cold water a minimum of 4 hours, preferably overnight. NOTE: Soak black beans ...

Cooking raw beans from scratch certainly takes more work compared to just opening a can of beans, but all of that effort pays off when you take the first flavor-packed bite. Your homemade beans will ...

We were lucky enough that Chef Todd Richards shared this recipe from his cookbook Soul: A Chef's Culinary Evolution in 150 Recipes with us. You only need green beans, a ham hock, water, salt, and ...

Homemade ham hock stock makes these green beans better than the rest. Green beans always deserve a place on your holiday table. When boiling or steaming them doesn’t inspire you, try this smoky ...

In the United States, producers and grocers often incorrectly use pasilla to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho. A poblano is ...

While this stew is definitely heavier on the beans than on the ham, the hocks lend a rich, smoky essence that flavors the beans from the inside out. If you can’t find corona or gigante beans, sub in a ...

Want to know the secret to a savory pot of collard greens or a slow-cooked potato soup? It isn't a dash of hot pepper sauce or a sprinkling of spices, but the addition of collagen and fat-laden ham ...

Fun Colorado fact: Pinto beans have a royal heritage around Cortez, Dove Creek and Dolores. Ancestral Puebloans grew beans in that area, and ‘modern’ farmers have grown dryland beans in the sandy, ...

If you've ever ventured into the world of comforting soups or hearty stews, you've probably come across recipes that call for either a ham bone or a ham hock. While these two might sound ...