Instructions
The Soak: Place rinsed beans in a large bowl and cover with 3 inches of water. Soak overnight (8–12 hours) to ensure even cooking and better digestion. Shortcut: Use the “Quick Soak” method by boiling the beans for 2 minutes, then letting them sit covered for 1 hour.
Sauté the Base: In a large Dutch oven or heavy pot, heat the bacon grease over medium heat. Sauté the onion until translucent (about 5 minutes), then add the garlic for 1 minute until fragrant.
Combine: Drain the soaking water from the beans. Add the beans, smoked ham hocks, and black pepper to the pot.
The Simmer: Pour in the broth/water until the beans are covered by about 2 inches of liquid. Bring to a boil, then immediately reduce to a low simmer. Cover with a lid, leaving it slightly ajar.
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Seasoning
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Common bean
seasoning
Ham
seasoned
hocks
buttery
ham hock
Wait for the Magic: Simmer for 2 to 3 hours. Check occasionally; if the liquid gets too low, add a splash more broth.
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