Down-Home Pinto Beans and Ham Hocks

• Four 15-ounce cans pinto beans, rinsed and drained
• 3 garlic cloves, finely diced
• 2 celery ribs, finely diced
• 1 smoked ham hock
• 1 cup chicken broth
• 1 large onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 teaspoon tomato paste
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon Worcestershire sauce

1. Combine the beans, garlic, celery, ham hock, chicken broth, onion, carrot, tomato paste, salt, pepper, and Worcestershire sauce in the crockpot.
2. Cover and cook on low for 6 hours, then check to make sure the beans are tender.
3. If its too thin for your taste, uncover and continue to cook for 2 hours more.
4. If not, uncover and cook for 1 hour more, or until thickened.
5. Transfer the ham hock to a cutting board.
6. Remove all the meat from the bone.
7. Chop the meat into pieces and return it to the crockpot, stirring to combine.
8. Serve hot.

pinto beans, garlic, celery, hock, chicken broth, onion, carrot, tomato paste, salt, freshly ground black pepper, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/down-home-pinto-beans-and-ham-hocks-378619 (may not work)