Ingredient:
- 3/4 lb. black beans
- 1 1/2 qt. cold water
- 2 oz. salt pork (optional)
- 3/4 lb. hamhock or bone of smoke ham
- 1 lg. onion, chopped
- 1 clove garlic, crushed
- 2 green peppers, chopped
- 1/2 c. bacon drippings or olive oil
- 1 bay leaf
- 1 tbsp. salt
- 1/8 tsp. oregano
- 1/4 c. vinegar
Direction:
Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |