I agree that for flavoring dried beans and peas nothing beats the flavor of ham hocks. I cook the hocks separately the day before, until the meat is falling off the bone. I discard the bone and fat while still warm, then refrigerate the broth and skim off most of the congealed fat before adding the liquid to the water I cook the beans in. I usually shred the meat and add it after the beans are cooked.
If you are concerned about the fat in ham hocks, I found that Goya Ham Flavoring works just as well. It comes several packages to a box and is found in the Mexican section of the grocery store.
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