Chili Beans Recipe - Cooking Index
Chili Beans Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Dried black beans |
| 1 cup | 237ml | Dried black-eyed peas |
| 1 cup | 237ml | Ham hock (small) |
| 3 cups | 711ml | Chicken stock or water - or low-sodium chicken |
| Salt - as desired |
These are good either by themselves or as an addition to chili base.
THE NIGHT BEFORE, cover beans and peas with water and let stand to soften.
Preheat oven to 275F.
Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat.
Cover, bring to a boil and place in the oven.
Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed.
Cook for 1 1/2 hours or until beans are soft.
Source:
Susan Feniger and Mary Sue Milliken
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