2 (16 oz. ea.) bags navy beans or black eyed peas (900 g.)
olive oil
2 large or 3 small white onions, diced
1 pork ham hock
water (enough to cover)
salt, to taste (careful, not too much!)
2 to 3 tbsp. paprika

Rinse the beans, remove any stones, etc. and place in large pot in water overnight until the beans are soft and expanded. Drain and rinse the beans, and wash the pork hock.

Dice onions, and sauté in some olive oil. Add the beans and the whole pork hock to the pot then cover with water. Cook on medium-low for 1 hour, and then on low for 1 hour.

Remove the pork hock. It will fall off the bone. Cut the pork into bite size pieces and return to the pot.

Add salt, to taste (about 1 tablespoon) and the paprika (about 2 to 3 tablespoons). Cook on low for another 15 minutes until the spices are melded in.

Let cool and store in freezer in Tupperware or other sealed container so that you can thaw enough for a meal anytime.

Makes 3 or 4 meals.

Submitted by: Richard J.