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Recipe Summary

Yield:
4 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Break tips from beans and remove strings; cut beans into 2- inch pieces. Wash thoroughly in cold water; drain. Place beans, peas, and drippings in a large Dutch oven. Add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 1 hour.

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  • Add remaining ingredients; cover and cook over low heat 1 hour and 50 minutes or until vegetables are tender.

Source

Oxmoor House Homestyle Recipes

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