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Simple Royal Coronas with a Ham Hock and Peppers

Customer Larry Noggle was nice enough to post this on our Facebook page. I wanted to share it because it sounds great and I think this is how people really want to cook. A lot more trouble than just opening a can but the rewards are deep and real. Thanks to Larry for this note.
Hello Steve The Royal Corona Beans are luscious to cook with! I made some ham hock bone broth and cooked a pot of Coronas with it – a perfect match. I also do black eye peas with this broth (along with your Oregano Indio plus epazote and Mediterranean bay from my garden). The Bone Broth: I roast ham hocks until nice and toasty and then cooking down the bone broth. About a four hour process – 45 minutes roasting @ 350F. – 450F for another 10 minutes. Remove most of the meat. Cover the hocks with water and stew the broth for 3–4 hours, including celery, carrot, onion, garlic and Mediterranean bay leaves. Strain, chill and skim excess fat. Today cooked Corona beans with the bone broth, onion, garlic, Fresno peppers, Wenks Yellow Hot chiles (sub. jalapeño), green bell pepper, celery, collard greens, Mediterranean bay leaves, some ham hock meat, salt and white pepper. Simple and good. Please enjoy and share if you like. PS: Your Oregano Indio is so lovely to cook with.

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