Yield: 1 servings
|1 pack||Ham hocks; about 1 lb., (Shanks are better if you can find them)|
|1 pounds||Pink beans|
|1||Leaf bay leaf|
|½ teaspoon||Black pepper|
|½ teaspoon||Cajun spice|
|1 pinch||Cyan pepper; (optional)|
|1||Or 2 each fresh jalepeños|
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@... on Aug 11, 1999, converted by MM_Buster v2.0l.