Originally Posted by #1piecemaker
Gosh, I'm from the south. I always throw if a little bacon or ham for seasoning but I suppose you could do it with out. So, I'd go with Diana Lynn's way of cooking them. It's the closest to mine.
Cook them like Diana Lynn suggested and if you want to add meat for seasoning use smoked turkey parts. I use to used ham hocks but now use smoked turkey.