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1 2/3 cups dry pinto beans
7 cups water
1 large onion, chopped
1/2 cup diced salt pork
1/2 teaspoon salt
1 bay leaf
2 cups fresh okra, sliced (can use frozen okra)
1 (16 oz. can) diced tomatoes (could use fresh tomatoes)
1 (16 oz. can) whole kernel corn, drained or 1 box frozen corn
2 teaspoons worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon bottled hot pepper sauce
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1 Comment

Marion Hatcher Marion_Hatcher
Aug 4, 2015
this is absolutely, a fantastic recipe, me and my husband love it, So much flavor , i make buttermilk cornbread, in a black iron skillet, it doesnt get better than this