Salt Pork, Beans & Hominy
Salt Pork, Beans and Hominy recipe
Yield
4 servingsPrep
10 minCook
5 hrsReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound | pinto beans |
|
| ½ | pound | white hominy | * |
| ½ | pound | salt pork |
|
| 1 | pinch | marjoram |
*
|
Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free
Directions
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.
Comments
I'm on a low sodium diet, so I can't use salt pork. I also am not about to cook something for 5 hours. So here is my quick solution, which I found quite tasty. Brown 1 pound of very lean ground hamburger in a large frying pan. Dump in 25 ounce can of Mexican style hominy and about a 1/4 of the can's juice. Dump in 2 standard cans of white low sodium kidney beans and about 1/4 of 1 can's juice. Stir. Transfer contents to microwave proof bowl. Microwave for 3 minutes. Serve servings (easily makes 4) with tablespoon of sweet relish on top. Yum!