[WPOZZZ]

Originally Posted by javadog

Naahh. If you find nice, meaty hocks you can strip the meat from them after cooking and add them back to the pot. And you get a lot of flavor out of the bones and marrow.

I'll put it this way, when I see a package of nice hocks at the store, they get bought and that's what triggers when I have the next pot of beans.

Nothing wrong with the skin, either. When I make a cassoulet, I line the heavy, cast iron pot that I cook it in with pork skin. Very traditional.

Nothing wrong with adding a sausage, though. You can never have too much meat...

When I see some nice hocks on sale, it becomes Portuguese bean soup. Boil the hocks for a couple hours, then strip them down and throw the meat and chopped up skin into the soup. Gotta experiment with my Instant Pot to see how it comes out.