Mom's Pinto Beans

I think every family has their own version of "Mom's" beans.  My husband's mother made chili beans with red kidney beans and lots of chili powder.  I love her recipe, but of course my mother's beans are what I crave.   I've always loved the smokey flavor from the ham and since it takes all day to cook, the house smells wonderful!

Mom's Pinto Beans

1 pound dry pinto beans

1 14 oz. can diced tomatoes

1 14 oz. can tomato sauce

2 cans water

1 meaty smoked ham hock

1 tsp. salt

1 tsp. herbs de Provence

2 bay leaves

1 tsp. dried pepper flakes

1 carrot, chopped fine

1 yellow onion, chopped fine

1/2 red bell pepper, chopped fine

2 ribs celery, chopped fine

2 cloves garlic, chopped fine

2 tablespoon olive oil

1 pound hamburger, cooked and drained

1 small slice ham, diced

Soak beans overnight, drain and rinse.  Put beans in a slow cooker and add next 8 ingredients and set cooker to low.  Toss diced vegetables with the olive oil, roast in hot oven for 10-15 minutes until just soft.  Add to slow cooker.  About 2 hours before the beans are done add the meats.  Adjust seasoning and add water if necessary.  Just before serving, remove bay leaves and ham hock.  Shred meat from ham hock and add to pot.  This takes all day to cook and will be done by dinnertime if you start it in the morning.

You can make this on the stove top, but I like the slow cooker as it eliminates the constant stirring.

Curried Cashews

This is from the Knitionary post, America's Cup, bay view party. 

Knitionary

California Style Potato Salad

Mom's California Style Potato Salad

Growing up in southern California, my parents threw countless pool parties, and I doubt there was one without mother's potato salad.  Until I got older I never knew there was any other kind.  Now that I know better I love French potato salad with green beans and love a warm German potato salad.  But when I make it,  I always go back to what I ate back on Haskell Ave. and it's still the best.  Fresh dill is the key here.

Lunch, California style.

3 or 4 lbs white rose potatoes

5 ribs celery, chopped

1/2 cup green olives stuffed with pimiento, chopped

1 bunch green onions, sliced fine

4 eggs, chopped

4 dill pickle spears, chopped

2 or more tablespoons fresh dill

2 tablespoons olive or pickle juice

1 tablespoon Dijon style mustard

1 scant cup prepared mayonnaise 

1 tsp. salt

1/2 tsp. pepper

Simmer potatoes in just boiling water until fork tender.  Cool, then slip off skins and remove any eyes.  Cut into large chunks.  This amount of potato salad needs about a cup of sauce.  To a measuring cup, add olive and/or pickle juice, mustard and salt and pepper.  Add mayonnaise to make one cup sauce.  Whisk together and add to potatoes, along with the chopped ingredients.  Mix well adding more salt and pepper to taste if needed.  Refrigerate and serve cold.  Makes 2 quarts.

The gadget above is called the Vidalia Chop Wizard and I love it.

I imagine I use it almost every day now.

 We like the veggies cut fine, and the potatoes in rather large chunks.

Knitionary