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In slow-cooker, combine dried beans, broth or bouillon, onions, jalapeño peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on LOW 9-10 hours or until beans are tender. Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat. Return shredded lean ham to pot and reheat on HIGH if necessary. Spoon mixture into individual bowls. Top each with sour cream and chopped tomato.
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