Pork and Beans

Ham hock with black-eye peas: a southern variation on Boston baked beans.

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Ingredients:

black-eyed peas

ham hocks

onions, carrot, celery

bay leaf, pepper

Black-eyed peas are not essential. You can use other beans or lentils. Put a teaspoon of bicarbonate of soda (NaHCO) in the water used to soak the peas or beans.

Soak ham hocks and beans, separately, in plenty of cold water overnight. Put the bay leaf and hocks in a casserole, surrounded by beans. Add the vegetables, washed but whole, with water to barely cover. Bake in a slow oven (300 °F 150 °C) for a couple of hours, or until the beans are tender.

You can add good pork sausage to the stew if your hocks don't have enough meat. Drink beer when you eat this dish—and also while you're cooking and waiting.

Remove the vegetables and hocks. Purée the vegetables in a mouli, or with a whizzer, and put them back with the beans. Season with pepper and a splash of vinegar. Remove the skins from the hocks; carefully remove the meat. Serve meat and beans with bread and green salad.