A delicious, inexpensive southern meal! The children were amused to hear that beans and cornbread were served at my church gatherings or meals when I was growing up. It was just tradition :: someone always brought it to a potluck.
The recipe I used for the beans~
Soak overnight
2 c. black, kidney or pinto beans
6 c. water
Before cooking add
1 t. salt
1 ham hock
Cook about 2 hours or until tender (add more water if desired). Cut meat from bones and return to beans.
Add:
1 t. Worcestershire sauce
2 t. ground cumin
1 bay leaf
1/2 t. dried oregano
1/2 t. crushed red pepper (optional)
1/2 t. basil
3 T. lemon juice (also optional, but tastes great)
pepper to taste
1-2 cloves of sliced garlic
Cook uncovered until slightly thickened, about 30 minutes. Enjoy with your favorite cornbread recipe!
