| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
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, powdered |
|
|
10-May-90 |
INSTRUCTIONS
{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@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”