Chili Beans Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried black beans,
1 cup: Dried black-eyed peas,
1 small: Ham hock,
3 cup: Chicken stock or water or low-sodium chicken broth,
Salt, as desired
Directions:
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 1/2 cup more stock each time if
all the liquid has been absorbed. Cook for 1 1/2 hours or until beans
are soft.
Source from luhu.jp
(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 1/2 cup more stock each time if
all the liquid has been absorbed. Cook for 1 1/2 hours or until beans
are soft.
Source from luhu.jp
Tags
Main dish