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.
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.
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.
b>cabbage head in half and
edium heat. Saute onion, celery and garlic for 1-2 mins
ur 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.
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.
Combine peas and water. Bring to a boil and boil 2 minutes. Remove from heat.
Cover and let set for 1 hour.
Add remaining ingredients.
Bring to a boil.
Reduce heat and simmer 2 1/2 to 3 hours until peas look creamed and ham hock is tender.
Remove ham hock. Trim meat from bone.
Dice and return to soup. Heat thoroughly and serve.
Rinse beans.
Place in large saucepot in cold water to cover. Soak 6 hours.
Drain.
In same pot, combine beans, ham hock, garlic, onion, rosemary and 8 cups of water.
Bring to boil. Cover, reduce heat and simmer for 1 hour.
Add remaining ingredients and simmer 1 more hour.
Put 4 cups water and ham on to boil. Shred cabbage and put in boiling water. Cook 1/2 to 1 hour or until cabbage is tender. Add vinegar and salt. Mix flour, eggs, baking powder and salt with enough water to moisten. Spoon on top of cooking cabbage. Cover and cook about 15 minutes or until dumplings are cooked when cut in half. Grate potato. Take dumplings out and put grated potatoes in cabbage to thicken. \"Enjoy.\"
Rinse beans.
Place in large pan in cold water to cover.
Soak 6 hours; drain.
In same pot, combine beans, ham hock, garlic, onion and 8 cups of water.
Bring to boil; cover.
Reduce heat and simmer 1 hour.
Add remaining ingredients and simmer 1 hour.
ntil duck legs are browned and skillet contains rendered duck fat
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.
ace the ham hock, cloves, bay leaves and peppercorns in a large saucepan and cover
Combine all ingredients in a 4-quart microwave casserole. Cover.
Use Cook cycle and cook 70 to 80 minutes or until peas are tender.
Remove ham hock from soup; cool until ham hock can be handled and meat cut from bone.
Add meat to soup.
Discard peppercorns and bay leaf.
Stir.
Use Cook cycle and cook 5 minutes or until heated through.
Place the water and ham hock in a pressure cooker, check
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.
Note: be sure to rinse collards thoroughly before using.
Remove any thick stems and tear or chop leaves into strips.
Cook bacon in a skillet until the fat renders and bacon becomes translucent.
Place bacon, with its drippings, into the bottom of the crock pot.
Add the greens, ham hock, salt, pepper, and water into crock pot.
Cover and cook on low for 6 hours or on high for 3 hours.
Remove ham hock, discard skin and shred meat, returning meat to crock pot.
Serve greens with minced onion, vinegar and Tabasco, if desired.