GARNISHES
Rinse and pick over beans. Cover beans by about 4" of water & let stand
overnite. (If you use the canned ones, you don't have to do this).
In a large pot saute onions and garlic in a splash of broth, sherry or
water, until onions are translucent.
Drain beans & rinse with clean water. Add beans & broth to onions, bring
to boil & add ham hock & cayenne. Partially cover and simmer, stirring
occasionally until beans are tender, 2-4 hours (unless you use canned
beans, then maybe 15-30 minutes).
Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back
in adding vinegar & sherry. Serve hot over rice and pass the garnishes.
Warm rye bread is a lovely complement.
Recipe By : npm@netcom.com Nancy from San Diego Jan94
MDS@SIMBA.MONENG.MEI.COM
(MARK SCHEFFLER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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