Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried black beans 3 c Chicken stock or water
1 c Dried black-eyed peas -or low-sodium chicken broth
1 sm Ham hock Salt; as desired

These are good either by themselves or as an addition to chili base.
(See RECIPE).

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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