Recipe: Yummy Chuck roast and pantry beans with hamhock and sausage

Chuck roast and pantry beans with hamhock and sausage. See great recipes for Easy pinto beans with sausage too! See great recipes for Pantry roast chicken, Icebox, Pantry Smorgasbord too! Rinse off roast and coat with flour.

Remove excess oil from pot, cover roast with water. Bring remaining liquid to a boil. Put cornstarch in a cup, add enough water to make a smooth mixture. You can cook Chuck roast and pantry beans with hamhock and sausage using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chuck roast and pantry beans with hamhock and sausage

1. You need 1 can of vegetarian beans.
2. Prepare 1 can of northern beans.
3. It's 4 each of tomatoes.
4. Prepare 1 large of onion.
5. Prepare 1 dash of paprika.
6. You need 1 dash of garlic powder.
7. You need 1 dash of onion powder n granulated onion.
8. You need 1 dash of salt n pepper to taste.
9. Prepare 1 cup of fresh diced bell pepper.
10. It's 2 can of pinto beans (r whatever beans you got in the pantry).
11. You need 1 packages of smoked sausage.
12. It's 2 large of hamhocks.
13. Prepare 7 clove of garlic whole.

Military Videos Recommended for you Pour dried beans into a colander and rinse under running water, picking out any debris or stones. Place beans and ham hocks in crock pot with bay. No need to season because ham hocks give dish flavor. I show how to cook Cajun Red Beans, Rice, and Sausage with Cornbread.

Chuck roast and pantry beans with hamhock and sausage step by step

1. Place both hamhocks in large pot and let boil for 2hrs.
2. Chop onion, bell peppers and tomatoes and put onion n bell pepper in with hamhocks. DO NOT ADD TOMATOES YET. Add whole garlic cloves. And let boil.
3. Once onion garlic cloves and hocks are tender add cans of beans. Add all seasonings to taste..
4. Cut sausage add to pot and ten mins before beans are done add sliced tomatoes.

Hang in strings in a warm, well ventilated place until they shrivel and turn greenish gray. Store in a paper bag in a dry place or freezer. Cover with water and cook slowly with hamhock or salt pork until tender. Add beans and remaining ingredients except salt. Add more water if necessary just to cover beans.

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