CHUCK-WAGON BEAN POT
A Hearty Bean Stew
I got this recipe from
A Primer on Bean Cookery
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.
- 1 lb any variety of dry bean
- 1 ham hock or shank
- 1 large onion
- 6 cups water
- 1 tsp salt
- 7-10 oz green chili salsa
(or tomato sauce, or canned or stewed tomatoes)
Rinse the beans and remove any foreign matter.
Mix all ingredients in the cooking vessel.
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.
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.
5 minutes preparation, many hours cooking.
no need to measure.
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."
Recipe last modified: 13 Mar 86
From: jeff@rtech (Jeff Lichtman)
Subject: RECIPE: Chuck-wagon beans
Date: 30 May 86 03:36:44 GMT
Organization: Relational Technology, Inc., Alameda CA
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