Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy!
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 68 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.9mg||0 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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