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Ingredients
- 1 lb Dry beans, (Pinto, red, Anasazi,or possibly Black eyed peas)
- 1 lb Sliced, smoked ham hocks
- 1 Tbsp. Chives, minced
- 1 med Onion, minced fine Garlic pwdr, to taste Salt, to taste Pepper, to taste
- 1 x Celery stalk, sliced Very-thin
- 1/8 tsp Ginger, powdered
Directions
- Starting the night before. Wash & sort beans. Rinse well. Pour into crock-pot. Add in ham-hocks. Cover with water to just below rim, add in other ingred. Cover & turn on high. After 2 hrs, check water, fill to below rim, if needed. Turn to low & let cook for at least 18 hours.
- Before serving, stir well & remove ham-hock bones. Reminder= the longer it cooks, the better it tastes. Serve with fresh, warm cornbread, or possibly garlic bread.
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Reviews
January 10, 2011
Tasty. Very thick stuff. Sticks to the ribs and then some. I added no salt. I used Penzey's California seasoned pepper for pepper. Used pinto beans. I soaked the beans overnight prior to putting items into the crockpot. Cheesy garlic bread went better than brown rice for the side. Cooked in crockpot a total of 20+ hours. 2 hrs on high + 10 hrs on low + 8 hrs on low and a few hours on warm. That's a long time! Nothing was left on the bones. Marrow oozed out of bones. I forgot to add garlic. Good stuff. I'd do it again.I've cooked/tasted this recipe!This is a variation
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