Ingredient:
- 1 c. black beans
- 4 c. cold water
- 2 sm. onions, chopped
- 2 tbsp. margarine
- 1 bay leaf
- 1 clove garlic, crushed
- 1 tbsp. parsley flakes
- Ham pieces, ground (about 1/4 lb.)
- 1/4 tsp. salt
- Pepper to taste
Direction:
Place beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 4 cups cold water. Cook beans on low heat until soft. Saute garlic, onions and parsley in margarine and add to soup kettle along with all other ingredients. Continue cooking over low heat until soft (about 3 hours). Add water if beans become too thick. Recipe can be doubled if desired.
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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. |
