Ham and Beans

Ham/Ham bone (boiled and fat removed, keep juice)
10 cups of soaked and cooked beans (fresh pinto is best)
6 garlic cloves minced
1 small can salsa
1 large can diced tomatoes (or dice up 8 fresh)
6 celery stocks chopped
1 yellow onion chopped
1 red onion chopped
1 large can Hominy
1 tsp pepper
1 Tbsp. Oregano
Salt if needed

In a large tall pot, boil ham bone with water almost covering bone. About 3 hours.  Remove all meat and take out large fat pieces.  Keep the juice. Add pre-cooked beans.  (OR pre-soaked beans un-cooked and cook longer) Add remaining ingredients and cook medium low additional 2 hours or until beans/celery cooked fully. 

Quinoa Egg Bake

Serves 10

1 1/2  cups uncooked quinoa rinsed
16 eggs
2 cans evaporated milk (or 2 1/2 cups milk)
2 Tbsp chopped fresh garlic
3 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
4 cups baby spinach packed, roughly chopped

2 cups finely shredded Romano Parmesan cheese

Preheat oven 350. Butter a large deep dish.  (If halving this recipe use an 8x8 metal or glass baking dish)  Add eggs into a large bowl and whisk.  Add all other ingredients BUT NOT the cheese into a large bowl and stir well.  Pour mixture into dish and jiggle slightly to settle the quinoa.  Cover tightly with foil.  Bake 45 min.  Remove foil and sprinkle all the cheese evenly over top.  Return to oven and  bake 15 min longer until lightly golden on top.  Cool about 5 min.