Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. Next morning, saute the hambone and scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with soaking water and all the seasonings, into the pot, then add enough stock to cover the beans by 2 inches; bring to a boil, then reduce the heat. Cover and simmer for 2 hrs., stirring occasionally so the beans wont stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker, remove about a cup full, mash, and return to the pot. Stir in. Serve over hot cooked rice.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 8|
|Calories from Fat: 91 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 25.6mg||8 %|
|Sodium 311.8mg||11 %|
|Potassium 1064.7mg||28 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 25.4g|
|Protein 21g||30 %|
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Calories per serving: 353
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