Chuck-Wagon Bean Pot

* Exported from MasterCook *

CHUCK-WAGON BEAN POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Bean (any variety), dry
1 Ham hock or shank
1 lg Onion, chopped
6 c Water
1 t Salt
7 oz Green chili salsa
-(up to 10 oz -- or use
-tomato sauce, canned
-or stewed tomatoes)

Rinse the beans and remove any foreign matter. Mix
all ingredients in the cooking vessel.

IF USING A SLOW-COOKER: Cover, set temperature at
low, and forget for at least 10 hours. If you have
only half a day, cook the mixture 5 or more hours on
high.

IF USING A STOVE: Heat all ingredients to boiling
with pot uncovered. Turn down heat, cover, and simmer
gently, adding enough boiling water to keep beans well
covered. Most bean varieties will be done in 2 to 3
hours.

When beans are done, take out ham bone, cut off the
meat and put it back into the pot. Serve hot with corn
bread or muffins. Green chili salsa is a Mexican sauce
made from green chili peppers, onions, vinegar and
other ingredients.

NOTES:

* A Hearty Bean Stew -- I got this recipe from "A
Primer on Bean Cookery" by the California Dry Bean
Advisory Board and other organizations. This savory
stew, featuring ham and beans, borrows its robust
seasonings from the chuck wagon cooks of the old
western cattle ranges. The secret is long, slow
cooking, and your electric slow-cooker is ideal for
the job. Just follow the directions that come with
your particular model. If you don't have one,
slow-cook the mixture on top of the stove in a heavy
pot with a lid.

: Difficulty: Easy
: Time: 5 minutes preparation, many hours cooking.
: Precision: no need to measure.

: Jeff Lichtman at rtech (Relational Technology, Inc.)
: Saints should always be judged guilty until they are
proved innocent... :
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