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 : firstname.lastname@example.org 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.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 77 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 51.9mg||16 %|
|Sodium 1620.3mg||56 %|
|Potassium 717.2mg||19 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 16.4g|
|Protein 26.4g||38 %|
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Calories per serving: 281
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