Texas Caviar Recipe - Cooking Index
2 cups | 320g / 11oz | Dried black beans |
1 | Ham hock | |
Salt and pepper - to taste | ||
1 tablespoon | 15ml | Oil |
1 | Onion | |
2 | Green peppers | |
3 | Tomatoes - peeled, seeded and c |
PLACE THE BEANS in a pot and fill it with water 4 inches above the beans. Add the ham hock, cover and place over high heat. Bring to a boil, reduce heat to low and simmer for 3 hours.
Add water as necessary during the cooking so that the beans are always barely covered. Remove cover during the last hour and let the liquid thicken a bit. Add salt and pepper at the end.
Meanwhile, heat the oil in a skillet, add the onion and peppers and cook until soft, about 7 minutes. Add the tomatoes and cook another minute.
When it's time to serve the beans, mix the onion, pepper and tomatoes to the beans.
Source:
Susan Feniger and Mary Sue Milliken
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