Ruth Murr
2 Cups Dried Beans- Cooked
4 Cups Chicken Stock (can be made
with bouillon cubes)
2 Tablespoons Olive Oil
Pinch of Saffron (optional)
1 ½ Cups chopped Onion
2 Tablespoons chopped Garlic
4 Cups finely chopped Ham
(cubed is ok)
1 Cup chopped Canned Tomatoes
(drained)
2 Tablespoons Malt Vinegar
½ Teaspoon Cumino or Cumin
Fresh Black Pepper to Taste
Wash and pick through beans.
Soak overnight in crock pot. Next
day assemble all ingredients except
ham. (Drain water off beans) and
add to crock pot. Cook on “Hi”
about 2 hours, then on low till beans
are done, adding ham about the last
hour or two. I usually use only about
2 cups ham, Good served with rice,
with fresh chopped sweet onion on
top. Malt vinegar can be purchased
at any Long John Silvers Restaurant
if your store doesn’t carry it.
It is an important ingredient.