Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 lb Dry beans, (Pinto, red, Anasazi,or possibly Black eyed peas)
- 1 lb Sliced, smoked ham hocks
- 1 Tbsp. Chives, minced
- 1 med Onion, minced fine Garlic pwdr, to taste Salt, to taste Pepper, to taste
- 1 x Celery stalk, sliced Very-thin
- 1/8 tsp Ginger, powdered
Direcciones
- Starting the night before. Wash & sort beans. Rinse well. Pour into crock-pot. Add in ham-hocks. Cover with water to just below rim, add in other ingred. Cover & turn on high. After 2 hrs, check water, fill to below rim, if needed. Turn to low & let cook for at least 18 hours.
- Before serving, stir well & remove ham-hock bones. Reminder= the longer it cooks, the better it tastes. Serve with fresh, warm cornbread, or possibly garlic bread.
Languages
Evaluaciones
10 de Enero de 2011
Tasty. Very thick stuff. Sticks to the ribs and then some. I added no salt. I used Penzey's California seasoned pepper for pepper. Used pinto beans. I soaked the beans overnight prior to putting items into the crockpot. Cheesy garlic bread went better than brown rice for the side. Cooked in crockpot a total of 20+ hours. 2 hrs on high + 10 hrs on low + 8 hrs on low and a few hours on warm. That's a long time! Nothing was left on the bones. Marrow oozed out of bones. I forgot to add garlic. Good stuff. I'd do it again.Yo he cocinado/probado esta recetaEsta es una variación
