Pinto beans, ham hocks and rice

PINTO BEANS, HAM HOCKS AND RICE
6 - 8 SERVINGS

To reduce the fat in this recipe, cook ham hocks in 2 quarts water a day early; chill and skim.

1 lb. pinto beans
2 (10 oz. each) ham hocks
2 quarts water
1 t. salt
½ t. pepper
1 c. uncooked long grain rice
1 lg. green bell pepper, diced
6 green onions, chopped
2 c. chopped cooked ham (optional)

Sort and wash beans. Place in Dutch oven; add water 2-inches above beans and soak 8 hours. Drain. Return to pan; add ham hocks, water, salt and pepper; bring to boil; cover; reduce heat; simmer 2 ½ hours or until beans are tender. Stir in rice, pepper and onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks and let cool; chop meat. Stir in chopped meat and chopped ham.