Reviewed: Oct. 14, 2003

This will certainly be my favorite ham and bean recipe from now on. I think it is important to simmer the beans very low. And the longer they simmer the better the taste. Six hours is a good rule of thumb. I also added a little salt to taste.

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CHOCO CHIP

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Reviewed: Jan. 14, 2003

My hubby raved about this one, he's a big "southern cookin'" fan. :) One thing to note, MAKE SURE you don't keep the pot covered when it is simmering for the 3 hours. I checked on mine about halfway though, and all the liquid had dried up, and the beans were scorching on the bottom of the pot. Thankfully I caught it in time, before anything was burnt too badly, added water, more chili powder and salt and pepper to the mix, and it came out fine in the end. I didn't even notice any extra "smoke" in the taste. ;)

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DRCOX

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Saint Joseph, Missouri, USA

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Reviewed: Jan. 11, 2003

Instead of fresh onion I added a 1/4 cup of dried minced onion since I am so allergic to fresh onions. Tasted great!

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AURORALBM

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Reviewed: Oct. 17, 2002

Thanks for this recipe. I am a native Texan and with only slight adjustments can now make beans like they should be. I like the six hour cooking best too.

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