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Chili Beans

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Submitted by chefduke

YIELD

4 servings

PREP

8 hrs

COOK

1 hrs

READY

10 hrs

Ingredients

1 237
1 237
CUP ML BLACK-EYED PEAS
dried
1 1
SMALL SMALL HAM HOCK *
3 7.1E+2
CUPS ML CHICKEN BROTH
or water, or lowsodium chicken broth
1 1
X X SALT
to taste *

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 ½ cup more stock each time if all the liquid has been absorbed.

Cook for 1½ hours or until beans are soft.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 253 10% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 263mg 11%
Total Carbohydrate 14g 14%
Dietary Fiber 13g 53%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 2%
Calcium 12% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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