Sensible Soul Food

Pot O' Beans      

Like the greens, this recipe will work for almost all types of dried beans and peas.  I have used navy (white), pinto, New Orleans style red, black eyed peas, and so on. Some grocery stores carry ham base.  If yours doesn't, try a restaurant supply store.  It will keep for several months if stored in the refrigerator.

 

Ingredients

1  1-pound bag  dried beans or peas

1  small ham hock or smoked turkey wing/leg  OR  1 tsp ham base

1  medium onion, chopped

1  teaspoon chopped garlic or 1/2 tsp garlic powder

1/2 teaspoon spicy salt free seasoning (like "Mrs. Dash")

3 tablespoons olive or canola oil

Water

Salt, black pepper to taste

 

Directions

Carefully pick over dried beans or peas, being sure to discard any stones.  Rinse and put into a large pot (dutch oven).  Add enough water to cover beans with 2 to 3 inches to spare.  Add smoked ham or turkey, or ham base.  Bring to a full boil, cover tightly and turn off heat.  After an hour, uncover, stir, and add remaining ingredients. Add more water, enough to cover beans completely.  Return to a boil, cover, and reduce heat to simmer.  Stir and check water level every 15 minutes or so, adding hot water as needed to keep beans covered.  Simmer 45 minutes to an hour. When beans are tender, taste and adjust seasonings.  Serves 6-8.