1 large, meaty ham hock
4 slices bacon, diced
3 onions, chopped
3 carrots, diced
1 small head cabbage, shredded
3 tablespoons chili powder
1 clove garlic, minced
1 8 ounce package 15 bean mixture, soaked overnight
1 28 ounce can crushed tomatoes
1 teaspoon chopped fresh sage
salt and pepper to taste
Place the ham hock in a 5 to 6 quart slow cooker and fill half way full with water. Set to high. Heat a large skillet over medium heat. Cook the bacon for a few minutes, then add onions, carrots and cabbage. Cook, stirring frequently for about 5 minutes. Stir in chili powder and garlic; cook for 2 more minutes. Transfer the mixture to the slow cooker and add beans, tomatoes and sage. Cover and cook 2 hours on high. Reduce heat to low and cook for 6 to 7 hours or until beans are tender. Transfer ham hock to a cutting board, remove meat from bone and return meat to slow cooker. Season with salt and fresh ground pepper to taste. Makes 6 servings.
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