Antipasto Salad
Ingredients
3 smoked ham hocks
1 small soup bone
6 cups water
1 15.5oz can FURMAN'S Great Northern Beans
1 15.5oz can FURMANO'S Blackeye Peas
1 15.5oz can FURMANO'S Chick Peas, (Garbanzo Beans)
1 15.5oz can FURMAN'S Butter Beans
4 medium onions, chopped fine
5 medium carrots, chopped
5 stalks celery, chopped
1 (28oz) can FURMANO'S Whole Peeled Tomatoes, chopped
1 lb hot sausage
Preparation
In large pot, cook ham hocks and soup bone in water until meat is done.
Clean off bone and cut meat in bite size pieces. Put meat back in broth and add
celery, carrots, onions and sausage. Simmer until vegetables are tender. Add
beans and tomatoes. Simmer about 30 minutes.
-- Makes about 6 quarts.
3 smoked ham hocks
1 small soup bone
6 cups water
1 15.5oz can FURMAN'S Great Northern Beans
1 15.5oz can FURMANO'S Blackeye Peas
1 15.5oz can FURMANO'S Chick Peas, (Garbanzo Beans)
1 15.5oz can FURMAN'S Butter Beans
4 medium onions, chopped fine
5 medium carrots, chopped
5 stalks celery, chopped
1 (28oz) can FURMANO'S Whole Peeled Tomatoes, chopped
1 lb hot sausage
Preparation
In large pot, cook ham hocks and soup bone in water until meat is done.
Clean off bone and cut meat in bite size pieces. Put meat back in broth and add
celery, carrots, onions and sausage. Simmer until vegetables are tender. Add
beans and tomatoes. Simmer about 30 minutes.
-- Makes about 6 quarts.