3 c Dried black beans
2 Ham hocks
1 Bell pepper; chopped
1 sm Onion; chopped
1 Whole sour orange
-=OR=- tangerine 1 tb Vinegar *
1/2 c Oleo
2 tb Flour
Salt and pepper to taste * (if you used a sweet orange or tangerine) Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cool. Cook onions and bell peppers in 1/2 the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: “Make sure you got a soup, now. If you need to add some more water, do it.” From “White Trash Cooking”, Ernest Matthew Mickler. Ten Speed Press, 1986. ISBN 0-89815-189-9. Posted by Stephen Ceideburg in Fidonet Cooking