Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Pinto beans |
1 cup | Navy beans |
1 cup | Black eyed peas |
10 cups | Water |
1 cup | Chicken bouillon |
1 cup | Diced onion |
1 can | (16-oz) cut tomatos |
¾ teaspoon | Thyme |
¼ teaspoon | Pepper |
1 cup | Red beans |
1 cup | Northern beans |
2 \N | Whole bay leaves |
2 pounds | Meaty ham bones |
1½ cup | Smoked ham |
1 tablespoon | Chili powder |
¼ teaspoon | Worcestershire sauce |
1 medium | Grated carrot |
Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.