|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
10 to 12 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1 cup dried red kidney or navy beans
2 cans (19 oz each) white hominy corn 540 mL
1/4 lb. lean salt pork
6 cups water (approx)
1/4 cup chopped fresh parsley
|
Directions:
|
In small saucepan, cover beans with water; bring to boil and boil for 2 minutes. Cover and let stand for 1 hour; drain and rinse under cold running water. Place in large saucepan.
Drain corn, adding corn liquid to beans; set corn aside. Chop salt pork into 1/4 inch cubes; add to saucepan along with 6 cups water. Cover and bring to boil; reduce heat and simmer for about 1 hour or until beans are tender.
Stir in reserved corn and return to simmer; cook gently for 20 minutes to blend flavors. Add more water if desired. Serve sprinkled with parsley. Makes 10 to 12 servings.
The Canadian Living Cookbook
|
Comments from olga
:
|
In Central and Eastern Canada, home of the Eastern Woodland Indians, the distinguishing ingredient is corn. Use regular yellow corn if hominy corn is not available.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
