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| 1/2 | pound | pinto beans | |
| 1/2 | pound | white hominy | |
| 1/2 | pound | salt pork | |
| 1 | pinch | marjoram |
Wash the beans and cover with water and let soak overnight.
Cover hominy with water and also let stand over night.
In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water.
Wash the salt pork and lay in strips on the top.
Season with salt and pepper and a pinch of sweet marjoram.
Let mixture cook slowly for about 5 hours, adding more water as necessary.
| % Daily Value* | |
| Total Fat 46.0g | 71% |
| Saturated Fat 17.0g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 975mg | 41% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have been making this recipe for years, using sliced almonds in place of the walnuts. This was originally from the Cafe Beaujolias in Mendocino, CA back in the 70's. Fantastic!
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