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1952 Chambers stove.
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Previously:
1950s wall oven and stove top - GIF
19th century kerosene stove - GIF
Building a stove from scrap metal - GIF
Cooking at sea on a gimbaled stove - GIF
Fabricating stoves - GIF
Old cast iron cookstove grill - GIF
I lived in a house, who's owner had an electric version of this (late 1950's) stove/range. One day he had bean soup cooking in the special pot (with smoked ham hocks, this guy liked pigs feet too, cooked them all day until glue), made of aluminum, on high for too long un-watched, and smoke filled the house, as it had boiled dry, and melted the aluminum down into the electric burner element. The down side of all kitchen ranges, they need some UL high limit fuse for dummies that get drunk, and want a late night snack of fried something. Seems this is the highest statistical (counted by my accurate statics, of 63% of all statistics are made up on the spot) occurrence of fire, next to extension cords of 8amp (UK fixed this, put a fuse in the male or female end, they forced that stupid child proof cover plate) capability, plugged into space heaters needing 13+amps. Then there are people that need to have candles, with pets, or on centerpieces made of flammable pine branches.
Put 2 smoked ham hocks into a slow cooker along with a pound of large lima beans or black-eyed peas (which have been soaked overnight or at least 8 hours in cold water and drained), and a pouch of dry onion soup mix. Cover beans or peas with water. Add minced garlic if you like. Diced celery is optional but I add it too. Cook on low for at least 8 hours or so. Remove ham hocks and remove the meat from the bones and outer skin. Cut the meat up into small pieces and add back into the beans. Serve over rice. Until you've tried this you have missed out on one of the South's fine treats.
Alternately you can cook it in a large pan or stockpot on the stovetop which is the way I usually do it. Add water to almost cover ham hocks and cook at a slow boil or until they are almost coming apart. Remove them, salvage the meat (there won't be much) and add it back to the water and add the pre-soaked beans and other ingredients. Add enough water to cover the beans if necessary. Bring to a boil and then adjust to a simmer and cook at a simmer until the beans are done. Probably 2 or 3 hours. I usually cook some country style ribs (which aren't really ribs) in the oven with lemon pepper or Meat Magic on them. Trim excess fat first and season and cook in a baking pan covered with foil slowly at about 250 degrees F or about 125 C for about 2 hours or until they are tender.
You will love this. Very easy. I usually eat some canned Glory collard greens with this but, being from Iowa you may not like them or may think you wouldn't like them. A cold collard sandwich is a treat too. Put a good coat of mayonnaise on your bread and put some drained collard greens on about 3/4" thick. Unbelievably good.
My first wife was from Davenport, IA. I wish I had never met her. She is an insult to all other Iowans. I divorced her after about 5 years.
I moved to Iowa 42 years ago. Originally from ND, Grand Forks. My dad grew up in Tabor, SD, and had a job at the Sioux City IA, SAC airbase in 1954, part of civilian engineering support of the facility. He got offered the job to manage the 500+ civilian support people that built the Grand Fork AFB in 1955-80.
I got a job out of college here in Iowa. The local are odd, Iowa nice, they say, but if you did not go to school with them, they shun the immigrants. Good think they employed minions of all imported talent, that are friends in retirement. Davenport to me is a huge manufacturing town, all started with the Rock Island Arsenal.
You bloom where you are planted. At least it's not where it's too dang cold from now till late Feb. -40F=-40C was normal at the end of Jan to mid Feb, with highs of -30F. I'm at the age where my fingers are cold all the time.
So my dad's side was all Czech, big on eating everything in the hog. My parents made head cheese. Stuffed sausage. It's very bland to me, but they like it that way. I"m not killer capsaicin acid, but strong spice flavor. I can stand some heat, but Ghost peppers are overkill, unless you have intestinal parasites.:D
I would love to try your recipe, but way too many carbs, and I still have 20lbs to loose.
A side story, when the local Walmart's rebuilt their three stores in my local big town, making them food center's, their original manifest must have been from the south, as they had Chik-Tur-Duk, crawdads, and all sorts of southern delicacies. That all died, as there were not enough buyers. They figured it out. I don't know who buys those chicken feet, but they are available, probably everywhere now. That my parents did not teach me to eat.
When I was in the Air Force, I was in radar inputs and countermeasures. My remote tour was Murphy Dome in Alaska. It was only 30 miles from Fairbanks, so it wasn't bad. One of the ones everyone dreaded was Minot, ND. The saying was "why not Minot" as a joke. One of the other "choice" assignments was Duluth, MN. My first wife's father drove a forklift at ALCOA. If he wasn't doing that, he would probably have been washing cars or digging ditches. Her parents were a major reason for our breakup. I'm from Georgia originally and I was living there (Georgia) when I met her. Her mother used to joke about things like "he went through there like sherman through Atlanta". sherman purposefully not capitalized by me. She thought she was funny. She was as stupid as her husband. There's a lot more. More than I could put up with. Crawfish are really good. My current wife is from Slidell, LA. Lots of great chow to be had there. And down in NOLA, wonderful food. Okay, I once worked as a field tech for a company that had a product that would kill pathogens on chickens after processing. The chicken feet from at least one of my plants would be sent to Japan. Apparently, they love them. You've probably heard that they use all of the hog except the squeal. They probably use all of the chicken except the cluck. Most chicken processing plants have their own hatcheries and even their own feed plants. They use some of the offal and feathers for protein in the chicken feed. It sounds nasty but one thing I felt good about was the cleanliness of the plants. They shut down every day for a sanitation period and scrub the whole place. It's not nasty at all. Too bad you can't try the recipe. I'm about 20 lbs. overweight myself. I will try to trim down soon.