Yield: 4 servings
|1 cup||Dried black beans|
|1 cup||Dried black-eyed peas|
|1 small||Ham hock|
|3 cups||Chicken stock or water or low-sodium chicken broth|
|Salt; as desired|
These are good either by themselves or as an addition to chili base.
THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat.
Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add ½ cup more stock each time if all the liquid has been absorbed. Cook for 1½ hours or until beans are soft.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK