European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pinto beans & ham hocks

Yield: 1 Servings

Ingredients:

• 1 lb Dry beans; {Pinto red -Anasazi or Black eyed peas}
• 1 lb Sliced smoked ham hocks
• 1 tb Chives; chopped
• 1 md Onion; chopped fine Garlic powder; to taste Salt; to taste Pepper; to taste
• 1 Celery stalk; sliced very -thin
• 1/8 ts Ginger

Instructions:

powdered {for vegetarians ham-hocks are optional} Starting the night before... Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. add other ingred. Cover and turn on high. After 2 hours check water fill to below rim if needed. Turn to low and let cook for at least 18 hrs. Before serving stir well and remove ham-hock bones. Reminder= the longer it cooks the better it tastes. Serve with fresh hot cornbread or garlic bread. From : Mark Drake 10-May-90 Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking

Web Standards & Support: