[glock rocks]

We soak a quart of dried BEPs for 8 hours. Julienne a half cup each of carrot, green pepper, celery. Saute a diced huge onion. Bay leaf and oregano and black pepper, but no salt - the cured pig has salt.

Throw it all in the crock on low-and-slow for several hours with chicken broth. Halfway through the cooking, put in a few strips of cooked bacon, a few cups of hickory smoked ham, and a hock. Add a touch of cayenne. After a few more hours, remove the meat from the hock. I don't drain the stew. Serve with cornbread (with corn kernels baked in) and greens.

So far, I've soaked the beans, sliced up the vegies, and sauteed the onions. Throwing three bay leaves and a teaspoon of oregano into the crock now... to be immediately followed by the beans, vegies and stock. At coffee time in the AM, we'll throw in the P.I.G. pork.

Dinner at Mama's tomorrow afternoon. Happy New Year, all.

[glock rocks]

Aaargh. Ping you to my post above. Happy New Year!

[happydogx2]

Happy NEW YEAR to you too!

You’re receipe sounds so good it reads like an invitation. I’ll have to calculate my travel-time.

[SouthTexas]

We soak a quart of dried BEPs for 8 hours. Julienne a half cup each of carrot, green pepper, celery. Saute a diced huge onion. Bay leaf and oregano and black pepper, but no salt - the cured pig has salt.

Better.