Courtesy of Jennifer 12/14/14. Serves 12 or more ¾ gallon cool water 1-1/2 lbs Ham Hocks 2 Bay Leaves 1/8 tsp Tabasco 2 Green Peppers, diced 2 Lg Yellow Onions, diced 4 stalks Celery, diced ½ clove Garlic, minced 2 Tbs Olive Oil Salt & Pepper 6 Tbs Diced Red Onion 6 Tbs Cooked Rice 6-12 tsp Cider or Red Wine Vinegar Rinse beans and soak in water overnight. Cook beans in the water in a 1-1/2 – 2 gallon pot. Add Ham hocks, bay leaves and tobacco. Do not add salt. Cover and simmer until beans are tender (3-8 hrs). Add water, as needed. When beans are about ¾ cooked, saute green peppers, yellow onions, celery, carrots and garlic in olive oil until barely soft. Add to beans. Finish cooking. Add Salt and Pepper. When ready to serve, add ½ Tbs diced Red Onion, ½ Tbs cooked Rice and ½ - 1 Tbs of vinegar to each serving. |
Recipes >