Chili Beans

      1 c  Dried black beans                   3 c  Chicken stock or water
      1 c  Dried black-eyed peas                    -or low-sodium chicken broth
      1 sm Ham hock                                 Salt; as desired

  These are good either by themselves or as an addition to chili base. (See
  RECIPE).

  THE NIGHT BEFORE, cover beans and peas with water and let stand to soften.
  Preheat oven to 275F. Combine beans, ham hock, stock or water and desired
  salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a
  boil and place in the oven. Check the beans every 30 minutes and add 1/2
  cup more stock each time if all the liquid has been absorbed. Cook for 1
  1/2 hours or until beans are soft.