This recipe comes from A Primer on Bean Cookery, published by the California Dry Bean Advisory Board and other organizations.
This savory stew, featuring ham and beans, borrows its robust seasonings from the chuck wagon cooks of the old western cattle ranges. The secret is long, slow cooking, and an electric slow-cooker is ideal for the job. If you do not have one, the mixture can be slow-cooked on top of the stove in a heavy pot with a lid.
CHUCK-WAGON BEAN POT
A hearty bean stew
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This recipe comes from A Primer on Bean Cookery, published by the California Dry Bean Advisory Board and other organizations.
This savory stew, featuring ham and beans, borrows its robust
seasonings from the chuck wagon cooks of the old western cattle
ranges. The secret is long, slow cooking, and an electric
slow-cooker is ideal for the job. If you do not have one, the
mixture can be slow-cooked on top of the stove in a heavy pot with
a lid.
YieldAnd how about canned chipotles?
Serves 6.
Ingredients
* 1 lb any variety of dry bean, 500 g
* 1 ham hock or shank
* 1 large onion, chopped
* 6 cups water, 1.5 l
* 1 tsp salt, 5 ml
* 7-10 oz green chili salsa, 200-300 ml
Or use tomato sauce, canned tomatoes, or stewed tomatoes.
Method
1. Rinse the beans and remove any foreign matter.
2. Mix all of the ingredients together in the cooking vessel.
If Using a Slow-Cooker
3. Cover and cook on low for at least 10 hours.
4. If you have only half a day, cook on high for 5 hours or longer.
If Using a Stove
5. Heat all of the ingredients to boiling with the pot uncovered.
6. Reduce the heat.
7. Cover and simmer gently.
8. Add enough boiling water as needed to keep the beans well covered.
9. Most bean varieties will be done in 2-3 hours.
To Finish
10. When the beans are done, remove the ham bone.
11. Cut the meat from the bone.
12. Return the meat to the pot.
13. Serve hot with cornbread or muffins.
Notes
Green chili salsa is described in the source as a Mexican sauce made
from green chili peppers, onions, vinegar, and other ingredients.
The recipe may be made with any variety of dry bean.
The source offers several alternatives to green chili salsa: tomato
sauce, canned tomatoes, or stewed tomatoes.
Long, slow cooking is the key to the dish.
Verified Recipe Note: The slow-cooker directions call for at least 10
hours on low, or 5 hours or more on high.
Verified Recipe Note: For stovetop cooking, the source says to add
boiling water as necessary so the beans remain well covered during
the simmer.
Verified Recipe Note: The ham hock or shank is cooked whole with the
beans, then removed at the end so the meat can be cut from the bone
and returned to the stew.
Rating
* Difficulty: Easy
* Time: 5 minutes preparation, many hours cooking
* Precision: No need to measure
Contributor
Jeff Lichtman
Relational Technology, Inc.
rCLSaints should always be judged guilty until they are proved
innocent...rCY
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff
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Origin Note
This recipe comes from the USENET Cookbook project, a moderated
electronic recipe collection distributed through early Internet
newsgroups. The original was written in the project's structured
recipe markup, where CHUCK-WAGON was the recipe key and M marked it
as a main dish.
The preserved entry lists the recipe as last modified on 13 Mar 1986
and posted to mod.recipes on 30 May 1986. It was contributed by Jeff
Lichtman of Relational Technology, Inc. in Alameda, California.
The dish is a long-cooked bean and ham stew made with dry beans, a
ham hock or shank, onion, water, salt, and green chili salsa or a tomato-based substitute.
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Path: decwrl!recipes
From: jeff@rtech (Jeff Lichtman)
Newsgroups: mod.recipes
Subject: RECIPE: Chuck-wagon beans
Message-ID: <3310@decwrl.DEC.COM>
Date: 30 May 86 03:36:44 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Relational Technology, Inc., Alameda CA
Lines: 68
Approved: reid@decwrl.UUCP
View the attachments for this post at: http://www.jlaforums.com/viewtopic.php?p=711566070#711566070
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