What a strange weather day it’s been. The house awoke to fog. The sun burned off and the day was bright and beautiful. At two o’clock a marine layer rolled in within ten minutes. A lot like our day to day existences, I guess. We walk around in a haze most of the time with brief moments of clarity.
It’s a recipe post today. Here’s what’s simmering away in the Crock pot at this very moment.
1 pound pinto beans, rinsed
1 onion, cut into quarters
1 smoked pork shank
salt and black pepper to taste
Put beans, onion and pork in the Crock pot. Add six to eight cups of water. Cook on high for approximately five hours. Add salt and pepper to taste. Excellent served with cornbread and greens. (I prefer milder greens like spinach or chard.)