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| September 29, 2004 | |
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Ingredients |
Instructions |
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1 Small pkg butterbeans |
Cook beans and ham for about an hour. Remove ham. Mash 3/4 of Beans with a Potato Masher. Cut ham into very small pieces. Add ham, pepper and onion to beans, then add corn and milk. Heat Thoroughly, then add cream. |
| 1 pkg ham hocks | |
| 1 Bell Pepper | |
| 1 medium onion, chopped | |
| 1 can cream style corn | |
| 1 cup of milk | |
| 1 Pint of cream | |
| Note: You may want to drain most of soup off beans when you mash them and add back in small amounts at a time until you have the thickness preferred. You may also want to add a little corn starch to help thicken. Do Not put corn starch into hot mixture until you have dissolved it in room temperature water. Salt and Pepper to taste. | |
