Pinto Beans and Ham

What You'll Need:

1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon kosher salt, or to taste

How to Make It:

1.Put the beans in a large bowl and cover them with water to a depth of about 2 inches above the beans. Let stand overnight; drain. Put beans in a large Dutch oven or stockpot; cover with fresh water, and simmer 20 to 30 minutes, or until just tender. Drain.

2.Place the beans in a 5- or 6-quart slow cooker with the water and remaining ingredients, except salt.

3.Cover the slow cooker and cook on low setting for 4 to 6 hours, or until beans are soft. Stir a couple of times during cooking and add more water if necessary. Add salt, to taste.

3.Serve the beans with cornbread, rice, a green salad or slaw.

NOTE:
Beans sometimes stay firm when cooked in the slow cooker, so in this recipe, I cook them on the stovetop first until they're tender. If you decide to cook them in the slow cooker without soaking or simmering in advance, put them in the slow cooker with 6 cups of water and all ingredients except salt. Cook them for about 6 to 7 hours on low, or until tender, and then add the salt and continue cooking for an hour or two. Or cook them on high for about 3 hours, or until tender. Add the salt and continue cooking on low for an hour or two.

Chow Chow - Green Tomato Relish


What You'll Need:

5 cups coarsely chopped green tomatoes (about 5 tomatoes)
5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage)
1 1/2 cups finely chopped yellow onion or sweet onion
2 cups coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
1/3 cup pickling and canning salt
2 1/2 cups cider vinegar
1 cup light brown sugar, packed
1 tablespoon yellow mustard seeds
2 cloves garlic, finely minced
1 teaspoon celery seed
1/2 teaspoon red pepper flakes, or to taste, optional

How to Make It:

1.Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.

2.Prepare the canner and jars. Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway, and I keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

3.Drain the vegetables and rinse thoroughly.

4.In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium-low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.

5.With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately 1/4-inch headspace.

6.With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

7.Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.)