Soak beans overnight.
Place ham hock and beans in large pot. Cover with water, add onions, celery, green pepper, salt and pepper.
Salt lightly as ham hock is very salty.
Bring to a boil, cook slowly at least 3 hours or until meat leaves bone and beans are tender.
Serve over cooked rice.
Makes 10 to 12 servings. Left over beans freeze well.
Put ham hock and beans in large pot.
Cover with water.
Season with salt, pepper and bay leaf.
Cook over low fire 4 to 5 hours, or until meat falls off bone and beans are done.
>Pour boiling water over beans and let stand 1 hour
ain.
Pour beans into a large saucepan with ham hock. Cover with
uart pan.
Add onions and cook over low heat for
or one hour, Drain and rinse beans and pot, continue with cooking
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.
Place the beans and flour into a large bowl. Cover with plenty of cold water and soak for 8 hours.
Preheat the oven to 350\u00b0F. Rinse beans well and transfer to a casserole. Add the tomatoes, garlic, sage, ham hock and chorizo. Cover with a tight-fitting lid.
Bake for 3-4 hours, or until the beans are cooked through. Remove the chorizo, slice and return to the casserole. Serve with ciabatta bread.
ace the red beans into a large container and cover with several
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.
dd water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
In slow cooker stoneware, combine ham hock and beans.
In a skillet, heat
edium heat. Saute onion, celery and garlic for 1-2 mins
ausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or
Place the water and ham hock in a pressure cooker,
n a large bowl. Soak beans for 4 hours, changing water
or presoaking the beans.
Drain and rinse beans, sit aside.
Place beans in a large bowl and cover with several inches of
he beans in a large pot and cover with water. Add the ham hock and
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.