MEXICAN CORNBREAD WITH JIFFY MIX AND ROTEL RECIPES

Steps:

• Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.
• Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.
• Remove ham hocks to cool. Remove onion pieces then discard if desired.
• Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well.
• Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.
• Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.
• Serve with fresh diced onions (and cornbread if you have it!)