Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rinse and pick over beans. Cover beans by about 4" of water & let stand overnite. (If you use the canned ones, you dont have to do this). In a large pot saute onions and garlic in a splash of broth, sherry or water, until onions are translucent. Drain beans & rinse with clean water. Add beans & broth to onions, bring to boil & add ham hock & cayenne. Partially cover and simmer, stirring occasionally until beans are tender, 2-4 hours (unless you use canned beans, then maybe 15-30 minutes). Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back in adding vinegar & sherry. Serve hot over rice and pass the garnishes. Warm rye bread is a lovely complement. Recipe By : npm@netcom.com Nancy from San Diego Jan94 MDS@SIMBA.MONENG.MEI.COM (MARK SCHEFFLER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
