Posted: November 28 2018 in Recipes

1 VG smoked ham hock                      2 Tbsp butter                  2 Tbsp olive oil
32 ounces chicken stock                     2 onions, peeled and cut in quarters
2 carrots, cut in chunks                      2 celery stalks, cut in chunks
4 cloves garlic, peeled and smashed    1 – 15 ounce can dark red kidney beans, drained
1 – 15 ounce can pinto beans, drained                                      4 cups cooked white rice
Salt and pepper to taste

Preheat oven to 350 degrees. Add butter and olive oil to a large oven proof pot with a lid (preferably a dutch oven) over medium high heat. Once melted, add onions, celery and carrot. Season lightly with salt and cook, stirring occasionally, until the vegetables are just browned. Add garlic and cook, stirring often, for an additional 2 minutes. Add the ham shank to the pot and pour in chicken stock. Season with black pepper and a pinch of salt. Bring to a low boil, cover and place in the oven. Bake at 350 degrees for 2-1/2 hours or until the meat is fork tender and falling off the bone. Remove pork from the pan and allow to cool for a few minutes. Meanwhile, strain the vegetables from the stock and return stock to pot. Add beans and rice and bring to a simmer. Taste for seasoning and add salt and pepper as needed. Remove ham from the bones and chop or shred with two forks. Place rice on 4 plates and top with equal amounts of chopped ham.