1 pound of beans, soaked overnight
Combine with beans and cook until beans are done:
3 quarts water
4 ounces tomato puree
8 ounces salt pork
3/4 ounce salt
3 bouillon cubes
1/4 t black pepper
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Combine and add to previous mixture:
8 oz each of diced carrots, cubed potatoes, shredded cabage, chopped onion and green beans.
Cover and simmer for 60 minutes.
Recipe was Brian Carricks's, former baker and sous chef at Stockdale Country Club, and creator of the "What's Cooking" column for Bakersfield Californian's food pages.
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