Ingredients Jump to Instructions ↓

  1. 1 c Dried black beans

  2. 1 c Dried black-eyed peas

  3. 1 sm Ham hock

  4. 3 c Chicken stock or water

  5. 275F. 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

  6. 30 minutes and add

  7. 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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