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Foodgeek: |
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Servings: |
4 servings |
Prep. Time: |
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Ingredients: |
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1 cup dried black beans
1 cup dried black-eyed peas
1 sm. ham hock
3 cups chicken stock or water or low-sodium chicken broth
Salt, as desired
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Directions:
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These are good either by themselves or as an addition to chili base. The night before, cover beans and peas with water and let stand to soften. Preheat oven to 275°F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed. Cook for 1-1/2 hours or until beans are soft.
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