1 lb dry beans, pinto, red or black
1 lb sliced, smoked ham hocks
1 tbsp chives, chopped
1 med onion, chopped fine
garlic powder, to taste
salt, to taste
pepper, to taste
1 celery stalk, sliced very thin
1/8 tsp ginger, powdered
How to prepare
Starting the night before… Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes.
Serve with fresh, hot cornbread.