Chili beans

Yield: 4 servings

Measure Ingredient
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.

(See RECIPE).

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

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