Dried Beans Cooked with Ham Hock

Dry beans are a basic food but so good for you! They are an economical food that provide protein, fiber and B complex vitamins and iron to your diet. This is a basic recipe that we like to use when cooking beans. Dried beans must be soaked before cooking to replace the moisture that is removed during drying. The easiest way to do this is to sort and wash the beans the night before you plan to use them. If you don’t plan in time to do this use the quick soak method. Wash them and bring to a boil for a few minutes then remove from the heat, cover and let soak for at least an hour.

Bean Delight

1 pound beans of your choice  (Today I used Cassoulet beans from Rancho Gordo)

1 can Rotel tomatoes with peppers  (Even better use the tomatoes that you canned this summer and add some of your hot peppers that you dried or froze)

Hamhock  (maybe from your Christmas or New Year’s Eve ham)

Drain and rinse your beans and add them to your pot with hamhock. Be sure to cover them with water. Bring to a boil and then lower the heat to a simmer. Let cook until beans are starting to get tender then add your tomatoes and peppers. Let cook till tender.

A very satisfying meal when served with a fresh green salad and a slice of cornbread on a cold winter’s day.