|This is one of my favorite fall/winter recipes. I'm writing
it from memory, so ... hopefully I'll remember well!
Another great one for doubling and freezing. I like this because it's
easy to put together in the morning and is a good alternative source of
protein. My husband (the meat eater) loves this, even though there's not
much meat in it. He mutters something about beans being like meat as he
Yields approximately 8 servings
8 oz (2 cups) dried black beans
hambone or 2 hamhocks
2 garlic cloves, whole
1 whole carrot
1 whole onion
1 whole celery stalk
1 red pepper, chopped
1 red onion, chopped
1 green pepper, chopped
several jalapeno pepper slices (2-3)
1 1/2 tsp salt
1 1/2 tsp pepper
Prepare the beans by placing in a crockpot with bayleaf, hambone, whole
onion, whole carrot, garlic cloves, and celery stalk. Put in enough water
to cover beans plus 3-4 inches. Heat on low all day. (Alternatively, could
cook conventionally for 3-4 hours)
Remove bayleaf, all whole vegetables and hambone (pick meat off hambone
and leave in beans).
Skim fat (if necessary) from top of mixture.
Add the red pepper, green pepper, red onion, and jalapeno slices,
salt and pepper (to taste).
Cook in the crockpot on high for 30 minutes, stirring occasionally. (Aternatively,
cook on med. temp on the stove for 30 minutes, stirring more frequently).
Serve over rice.