Pinto beans & ham hocks

Yield: 1 Servings

Measure Ingredient
1 pounds Dry beans; {Pinto, red, Anasazi,or Black eyed peas}
1 pounds Sliced, smoked ham hocks
1 tablespoon Chives; chopped
1 medium Onion; chopped fine
Garlic powder; to taste
Salt; to taste
Pepper; to taste
1 Celery stalk; sliced very thin
⅛ teaspoon Ginger, powdered
10-May-90

{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@... (Sam Waring) On rec.food.recipes or rec.food.cooking

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