Bean Mix Cassoulet
 
2 quart  water
2 cup  dried black eyed peas
1 cup  dried lima beans
2 lb.  ham hocks, or 1 lg. meaty bone
2 ear  corn, kernels sliced off
1/2 cup  onion
6 small  okra, sliced
3 - 4 cup  spinach or collards, deveined & sliced
1 Tbsp  powdered ginger
 
rinse peas and limas until water is clear. put in stock pot. add ham 
hocks or bone, simmer for 1 1/2 hours until peas and beans are tender. add 
corn, onion, okra, ginger and spinach. simmer for 10-15 minutes longer. 
serve in bowls with hot corn bread. 
 
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(ID: 5990) Mirror: rec.food.recipes: Thu, Sep 30, 2004


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