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.
ur boiling water over beans and let stand 1 hour
he oil. Add the bacon and saute for 2 minutes. Add
vernight in water.
Drain and pick out all bad beans
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.
ressure cooker combine green beans, potatoes, ham, onion, water, and oil. Lock lid
f pieces of green onion and ham(if either ham or green onion is too
egrees C).
Toss green bean pieces and 1 tablespoon olive oil in
Put softened cream cheese in bowl.
Chop green onions and ham in food processor.
Add the mixture to cream cheese.
Take hand and work onions and ham into mixture.
Take out of bowl and roll in chopped pecans.
n through the feed tube and blend until a paste forms
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
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.
In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain.
Add your favorite seasoning (I like butter, salt, and pepper).
Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook. I personally never use ham hock due to fat content--I usually just use the bacon strips. I only listed it here as it was in the old south recipe.
Soak beans for 1 hour in cold water, then cook, covered, for 1 hour.
In olive oil, saute onion, celery, garlic and green pepper.
Add to beans.
Cover bean mixture with water or chicken stock.
Add tomato sauce, oregano, sugar, Worcestershire sauce, lemon juice or vinegar and ham hock.
Cook for 1 hour.
Remove skin from ham hock.
Cook another hour, then remove ham from bone and chop.
Return ham to soup.
Add chopped parsley to garnish each bowl.
or quick soak, bring beans and water to a boil.
edium heat. Saute onion, celery and garlic for 1-2 mins
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.
onion, peppers, celery, and 4 green onions, cooking until onion is
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.