Kates Super Beans

Updated at: Thu, 17 Aug 2023 12:28:46 GMT

Step 1

In a large pot or Dutch oven, heat bacon fat over medium heat. If using pork shoulder, brown it lightly on all sides and then remove and set aside.

Step 2

Add bacon, onion, celery, bell pepper, diced jalapeño, and garlic to the bacon fat and cook until the onions are soft and translucent and the bacon has rendered some of its fat but has not started to brown.

Step 3

Add beans, ham hocks (or pork shoulder), bay leaves, thyme, wine, tomato, and 5 cups of water. Increase heat to high and bring the liquid to a boil. Lower to a simmer and let beans cook for about 2 hours. Stir periodically to prevent sticking on the bottom of the pot, and add a bit more water if the soup beans seem too thick. Check beans for doneness about an hour into cooking. If you can bite through one easily but the bean still has bite, you’re almost done. If not, keep cooking.

Step 4

Once the beans are almost done, remove ham hocks, pull the meat from the bones, and return it to the pot (skip this step if using pork shoulder). Add sausage and cook 15 minutes more, or until sausage is hot in the center. Season with salt and pepper.

Step 5

To serve, place a slice of cornbread in each bowl and ladle beans on top, including a bit of sausage and pork in each bowl. Sprinkle some cornbread crumble over top, and finish with sliced onion and jalapeños.

0 liked

0 disliked