| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
Ham hocks; about 1 lb., (Shanks are better if you can find them) |
| 1 |
lb |
Pink beans |
| 4 |
sl |
Bacon |
| 4 |
|
Stalks celery |
| 2 |
sm |
Onions |
| 4 |
|
Cloves garlic |
| 1 |
cn |
Beer |
| 1 |
|
Leaf bay leaf |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Cajun spice |
| 1 |
pn |
Cyan pepper; (optional) |
| 1 |
|
Or 2 each fresh jalepeños |
INSTRUCTIONS
Put beans, hocks and seasonings into a crock pot, cover the beans with
about 1 inch of water, and sock overnight. Add beer and bring to boil.
Finely chop the bacon, onion, celery, and garlic. Lightly fry the bacon,
then sweat the celery, onions and garlic, with the bacon. Add ingredients
of frying pan to the crock pot. Simmer for 3 hours, then remove the ham
hocks. When hocks are cool enough to handle, remove the fat and bones, and
shred the meat. Remove about 6 or 8 Tbs.. of beans and mash in a small
bowl. Add the meat and mashed beans back to the crock pot. Cook for at
least 2 more hours, until beans are soft and juice is creamy. Serve with
chopped cilantro and caned jalepeños on the side.
Posted to bbq-digest by EdVanSant@cs.com on Aug 11, 1999, converted by
MM_Buster v2.0l.
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