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| I have done this the two day way and I have made it in one day.... I have also made it using canned beans.... (this way will increase sodium levels GREATELY) THE BEST way to do this... and only way I do now... is the two day method! |
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| 1 lb |
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bag of black beans |
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| 1 lb |
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bag of black-eyed peas |
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| 1 lg |
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onions |
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| 2 tsp |
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Salt |
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Black and red pepper to taste |
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| 2 Tbs |
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Chopped garlic |
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| 1 lb |
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boiled ham round (1 inch thick by about 8 inches wide) |
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| 2 lg pkg |
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hog jowl sliced and fried crispy. Or cubed and fried even better |
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| 1 Bag |
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collard greens. (if you cant get fresh) |
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| 1 lg head |
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cabbage |
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| 2 pkg |
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sliced portabella mushrooms* optional |
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Tabasco or Texas Pete to taste |
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| New years eve: |
| 1 |
put the peas and beans on to cook in 6 qt crock-pot. (10 hour setting) add one large onion sliced but not separated. (For easier removal) Add ham (cut into 1in cubes) crumbled/cubed hog jowl, garlic, salt and pepper to taste. Allow cooking till beans are tender and ready to eat. |
| New Years day: |
| 1 |
remove onion pieces that you can see. Then, add cabbage when there is just enough time before serving for the cabbage to cook tender but not mushy. Add mushrooms, I slice them into pieces about 1 inch cubes like the ham then spinach.
Once it is all heated through serve with sliced fresh onions, sweet corn bread and sprinkle with shredded sharp white Vermont cheddar cheese. |
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| Servings: 1 |
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| Recipe Source |
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Author: self Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |