Chili Beans

Course : Beans
Serves: 4
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1 cup dried black beans
1 cup dried black-eyed peas
1 small ham hock
3 cups chicken stock or water -- or low-sodium
1 teaspoon salt -- as desired

Preparation / Directions:

These are good either by themselves or as an addition to chili base. THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed. Cook for 1 1/2 hours or until beans are soft.

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