- 450 g dried beans (mix of red kidney, black, and pinto)
- 1 Kg pork hock (or ham hocks; 2 pounds)
- 1.5 c chopped onion (1 large)
- 2 T minced garlic
- 1 bay leaf (large)
- 1 T dried oregano
- 1 t freshly ground black pepper
- 1 T salt (use less if using ham hocks; use less if using salty broth)
- 2 L water (or pork broth; 8 cups)
- cooked rice (as needed, to serve)
2. Cover and bring to a boil.
4. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
5. Remove meat from ham hocks (discarding fat and bones). Strain the liquid from the pot and discard; combine bean mix and meat, and toss together.
SJ Note: Use a mix of whatever kinds of beans you like or have on hand. Original called for simmering on the stove for 4-5 hours; I've adapted this for slow cooking. If you have a crock pot, just use it instead of the dutch oven.
SJ Note 21 Jul 2014: Will try slow cooking this overnight and through the day this time, about 19 hours, because that's what fits into our schedule. No bean soaking this time.
SJ Note 22 Jul 2014: This was gross as soup, so we strained it and had it with rice instead, and it worked decently. Pretty plain, and needed WAY more salt, so I've upped it from 1 teaspoon to 1 Tablespoon. Might still need more yet. Not seasonal at all for hot weather; will try again in cold weather. The timing was fine, though we had to leave out the red kidney beans, since they need to soak for at least 5 hours and then boil for at least 10 minutes to kill off the toxin they have (see here).