Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly" drain and rinse and put them into the crockpot. This is not traditional, but I like to add 1/2 pound of dried green split peas to the pot. If you leave these out, you may want to cut down on spices a bit or start with more lima beans. Add ham hocks (for the authentic version) or polish sausage (pork or other), or 1/2 teaspoon salt or veggie boullion (for the veggie version). Add onions or garlic. Add cumin, black and cayenne pepper. Add enough water to cover. Cook 4-8 hours on "auto-shift" or "low" heat. At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat ot return to the crockpot. When done, this dish should resemble a stew with a thick broth; the beans should be soft but not quite falling apart. If you cook it too long (my last batch went 21 hours by misadventure), it will still be tasty but will resemble split pea soup. Serves 8-10. Great with cornbread or biscuits. Freezes well. JMNI@MIDWAY.UCHICAGO.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 8|
|Calories from Fat: 154 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 39.2mg||12 %|
|Sodium 567.1mg||20 %|
|Potassium 528.4mg||14 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 15g|
|Protein 13.7g||20 %|
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Calories per serving: 288
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