1. Soak the beans in water and 1 tablespoon salt, overnight. Drain water and discard when ready to cook beans. Put the beans and ham hocks in a very large pot and cover with water to 3-4 inches above beans. Cook on medium heat for 5-7 hours until the beans soften and ham hocks are easy to clean. Pull meat off of ham hocks and set aside, discard bones. In a skillet, lightly brown the bacon and linguisa, add the onions and garlic and cook until onions are softened. Add this mixture and the the ham to beans. Add the tomatoes and 1 teaspoon cumin as well as salt band pepper to taste. Simmer until tender, a few hours more. Beans are best the next day. They also freeze well. ---------------------------------------------------------------------------
Nutrition
Ingredients
