Pinto beans and ham hocks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry beans; {Pinto, red, Anasazi,or Black eyed peas} |
| 1 | pounds | Sliced, smoked ham hocks |
| 1 | tablespoon | Chives; chopped |
| 1 | medium | Onion; chopped fine |
| Garlic powder; to taste | ||
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 | Celery stalk; sliced very thin | |
| ⅛ | teaspoon | Ginger, powdered |
| 10-May-90 | ||
Directions
{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
Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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