polksalet Posted December 14, 2005 Share Posted December 14, 2005 2 pounds pintos soaked 24 hours 2 large japs (sliced) 2 pounds pork meat of choice (I prefer neck bones or ham hocks) One large white onion (sliced) 1/8 pound fresh cilantro leaves (diced) 2 tbsp Tony's seasoning 1 tbsp salt 1 tbsp garlic powder Chunk into boiling water for a few hours on simmer and have an E. Texas feast. If you would like the W. Texas version use only beans, water, and two pepper seeds. I guarantee a bowel movement "Dune sandworm" style. Quote Link to comment Share on other sites More sharing options...
aqualung Posted December 14, 2005 Share Posted December 14, 2005 Fresh or smoked hamhocks? Quote Link to comment Share on other sites More sharing options...
Swampnuts Posted December 14, 2005 Share Posted December 14, 2005 I'd use smoked, it gives better flavor. Quote Link to comment Share on other sites More sharing options...
Puddy Posted December 14, 2005 Share Posted December 14, 2005 I flavor mine with Salt Pork. Yummy... Quote Link to comment Share on other sites More sharing options...
McNasty Posted December 15, 2005 Share Posted December 15, 2005 2 large japs (sliced) 1213577[/snapback] If I can't find 2 large japs, will laotians do? Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted December 16, 2005 Share Posted December 16, 2005 2 large japs (sliced) Doesn't the aclu frown on that? Quote Link to comment Share on other sites More sharing options...
Guest Cherni Posted December 16, 2005 Share Posted December 16, 2005 If I can't find 2 large japs, will laotians do? 1215829[/snapback] You beat me to the punch on that one. Quote Link to comment Share on other sites More sharing options...
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