THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add ½ cup more stock each time if all the liquid has been absorbed. Cook for 1½ hours or until beans are soft.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Your CHILI BEANS is ready. Buon appetito!
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