Categories: Soup- Stew- chili- Chowder
Ingredients
- 2 cup dried pinto beans
- 4 quarts water
- 1/2 to 1 lb. lean venison or beef
- 1 small ham hock
- 1/2 cup chopped celery
- 1 medium onion, chopped
- 1 tsp. parsley flakes
- 1/3 tsp. savory
- 1/3 tsp. marjoram
- 1/3 tsp. thyme
- salt and pepper to taste
Directions
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Wash beans. Place in a large boiler or pressure cooker. Add 4 quarts water. Bring to a boil. If using a pressure cooker, cook 1/2 hour at 15#. In a boiler- cook 1 hour (until tender).
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Meanwhile, cut meat into bite size pieces (both ham and venison). Brown in skillet (add a small amount of fat, if needed).
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After beans are tender, add meat, celery, onion, salt and pepper and spices. Continue cooking about 45 minutes (or 20 minutes in pressure cooker), or until meat is done. Serve with cornbread and tossed salad.