Add beans to slow cooker.
In a saute pan over med-high heat, add vegetable oil.
Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
Transfer mixture to the slow cooker and add in chicken stock and ham hock.
Cover and cook on low for 5-7 hours.
Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
If needed, season to taste with salt and pepper.
Serve hot, garnished with parsley.
edium heat. Cook and stir onion, garlic, and bell pepper in hot
Soak beans overnight.
Put drained beans and ham hock in large soup kettle.
Add water and salt; bring to boil.
Cook slowly for 45 minutes; add other ingredients.
Cook 2 hours or until beans are tender and liquid thick.
Serve over steamed rice.
Makes 12 servings.
Pick through beans to remove bad or split ones and then wash them.
Put on the cook pot and add 5 quarts of water.
Add beans and ham hocks and cook on medium for 3 1/2 hours, stirring occasionally.
When water turns milky or beans thicken, dish is ready to serve.
Cook ham hock until done, reserving 3 cups liquid.
Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft.
Season to taste.
>Pour boiling water over beans and let stand 1 hour
Heat oil in a large saucepan over medium heat. Cook onion, garlic and mixed herbs, stirring occasionally, for 10 mins, or until onions are tender. Increase heat to high, add carrot and celery and cook for 4-5 mins, or until mixture begins to brown. Add tomato puree, stock, beans and ham hock. Bring to a boil, reduce heat and simmer for 25-30 mins.
Remove ham hock. Shred meat and return to soup. Discard skin, bone and fat.
Add pasta and cook for 15 mins. Season to taste. Top with grated parmesan and serve with crusty bread.
In crockpot add cleaned beans, onions, garlic and ham hock.
Cover with water or chicken stock and cook on medium for 6 hours.
At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.
Half fill a large saucepan with water and stir in the beans, ham hock, the quartered onion, garlic and bay leaves.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour or until the beans are tender.
Drain the beans, reserving all of the liquid and discarding the onions, garlic and bay leaves.
Transfer the beans to a bowl and the ham hock to a cutting board.
Cut the meat into small pieces.
Discard the bone.
Sort and wash beans.
Combine beans, water, ham hock, onion, garlic and salt in a large pot.
Cover and simmer 45 minutes.
Add remaining ingredients.
Cover and simmer 1 hour.
Remove ham hock and shred ham from bone; return to bean mixture.
Simmer until done.
Rinse and sort beans; soak overnight.
Cook beans, bacon and ham hock in 2 quarts water for 1 1/2 hours in a very large pot. In skillet, saute onions, pepper and garlic until tender.
Add vegetable mixture, chopped parsley, spices, Worcestershire sauce and hot sauce to the beans, salt pork, ham hock and water.
Brown sliced sausage; drain and add to beans.
Add the tomato sauce. Cook about 2 to 3 hours more, stirring often, adding water as needed.
Serve over cooked rice.
Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
Pick and wash about 2 cups dry beans of your choice.
Place in crock-pot with the ham hock.
Add water about 2 inches above the beans in pot.
Cook about 30 minutes on high, then reduce heat to low and cook 4 to 6 hours, stirring at intervals and adding water as needed.
Salt to taste.
Serve with cornbread.
Wash
and pick over red beans, then soak overnight or 6
Cook beans and ham hock until beans are tender (in water that just covers all of the beans, adding water when necessary). The beans will require a longer cooking time than many types because they are a harder bean
When beans are tender, melt shortening in skillet. Saute onion and green pepper; add garlic, cumin and tomato sauce. Simmer for 15 minutes.
Add mixture to beans. Add potatoes to beans and sauce. Simmer until potatoes are done. May be eaten as is or served over rice.
Cook pinto beans, smoked sausage, onion, bell pepper and ham hock until done.
Add red pepper, salt, pepper and tomato sauce. I also add a little chili powder to mine for taste.
Cook until all ingredients' flavor combine.
Serve over rice.
Cook ham hock until tender.
Put pinto beans together with meat in broth along with more water if needed, adding pepper, salt and sugar.
Boil hard for 1 1/2 hours, then turn heat down and cook until liquid is slightly thickened and beans mash easily with fingertips.
Place the beans and water into a slow cooker.
Begin simmering beans in 1 1/2-quart saucepan.
Saute the sausage and ham hock.
Saute the vegetables in meat renderings until translucent.
Add all remaining ingredients to beans and saute until tender approximately 2 hours.
Keep covered with water.
Mash some beans for creaminess.
Serve over rice.
Add chicken stock, if desired.
Soak beans overnight in water.
Drain and pick out all bad beans or