BLACK BEANS W/ HAM

Black Beans with Ham

 

Ingredients:
Tablespoon olive oil
2 small carrots sliced
1 celery stalk diced
½ onion diced
1 clove garlic minced
½ tsp cumin
½ tsp thyme
½ tsp paprika
piece bay lief
thin slice scotch bonnet pepper
4 oz. Diced cooked ham
small can (10 oz) black beans with liquid
½ can (14.5 oz) diced tomatoes
½ can (14.5 oz) chicken broth
½ can (14.5 oz) garbanzos without the liquid (optional)

Method:
Put all ingredients up to and including ham into the coffepot and put on the hot plate, stir occasionally.
 add the rest of the canned products to the pot and cook covered all day.
cook 10-12 hours take off the foil cover and let it cook down while you make the rice.
Serve over white rice.

BLACK EYED PEAS & TURKEY HAM

Black Eyed Peas and Turkey Ham

 

Ingredients:
Tablespoon olive oil
chooped up onion
2 cloves minced garlic
bay leaf
thin slice scotch bonnet pepper
½ tsp thyme
½ tsp paprika
¼ pound turkey ham
1 small can (10 oz) black eye peas with broth.
1 can chicken broth
10 oz can Spanish salsa (the soothe kind)

In the morning, put the oil, onions, garlic, spices,, herbs and turkey and put it on the hot plate of the coffee pot. Let cook while showering – 20 minutes and stir when you get back. Add the can of black eyed peas and broth and let cook all day. Prior to serving add the can of tomato sauce and let warm up. Serve over rice.

HAM & BLACK EYES PEAS

Ham and Black Eyed Peas

 

Ingredients:
Tablespoon olive oil
1 medium chopped up onion
2 cloves minced garlic
bay leaf
thin slice scotch bonnet pepper
½ tsp thyme
½ tsp paprika
2 Ham Hocks
6 oz dried black eyed peas soaked overnight
1 1 /2 can chicken broth
1 Tablespoon parsley

If you use Ham hocks and scotch bonnet pepper, additional Salt and Pepper is not necessary. Don’t even start this recipe unless are preparing on a minimum of 48 hours.  This time line includes soaking the beans overnight and an overnight chill to get rid of the fat.

 the onion, garlic and hot pepper are sauteed in the olive oil until onion and garlic are clear and soft.
For those who like precision, that’s about half an hour.

The beans are drained and added to the pot along with the rest of the ingredients and allowed to simmer for about five hours or until the meat on the ham hocks can be easily separated from the fat skin and cartilage. The pot is covered with aluminum foil.
The meat is returned to the pot and pot is placed in the refrigerator. This  step separates the fat from the meal.

 After Chilling Overnight overnight the fat is removed to the pot.