1/2 lb. pea or navy beans
3 qts. cold water
4 large chopped yellow onion
1 large clove garlic
6 stems parsley
3/4 tsp. thyme
1 and 1/2 bay leaves
1 chopped carrot
1 lb. smoked ham hock
freshly ground pepper
1 tbs. Salt
2 Put beans in large bowl. Add water to cover 4 to 5 inches. Let soak overnight.
Drain the beans and run them under hot water until slightly whitened.
Put beans in large soup pot, cover with cold water.
Add yellow onions and garlic, both lightly browned in a little butter.
Add parsley, thyme, bay leaves carrot, lemon all tied in cheesecloth.
Add smoked ham hock or the shank end of a smoked ham.
Cover and cook soup slowly for about 3 hours, or until reduced by half and the beans are done.
Remove flavorings in cheesecloth; discard.
Remove ham hock and let cool.
Remove 2 cups of beans with a little liquid. Puree and return with 2 cups water.
Cut ham into small pieces and return to soup.
Season with pepper and salt.
12 corn tortillas - softened in hot oil and drained
2/3 cup sour cream
1 cup tomato sauce
1 1/2 cups shredded lettuce
chopped fresh jalapenos or chili pepper of choice
3/4 lb. cooked red or white potatoes - unpeeled and chopped fine
1 cup tomatoes - chopped
1/2 medium onion - chopped
3/4 cup monterey jack cheese -
1/2 tsp salt
spicy salsa - warmed
In a large bowl, mix the potatoes, onion, pepppers, and salt.
Fill each tortilla with about two Tbsp of the mixture and secure
with toothpicks. Heat oil - hot enough for frying. If the temp-
erature is not hot enough, the tortillas will absorb too much oil.
Fry tacos until golden brown in 1/4 inch of oil, being careful
not to get oil into the filling. Drain well. Serve immediately
with salsa, sour cream, lettuce, tomatoes, and extra hot peppers.