Jan Karon’s Pot of Beans
Ingredients
Instructions
• Place the beans in a large stock pot and cover with water. Bring to a rolling boil. Cover the pot, turn off the heat and let the beans sit for 1 hour. Drain the beans.
• In the same stock pot, heat the butter and oil over medium heat and saute the onions and garlic for 8-10 minutes or until softened. Add the beans and enough fresh water to cover. Add the rosemary, thyme, bay leaves, ham hock, paprika and pepper. Cover and simmer for 2 hours, checking the beans often and adding water as necessary. Remove the ham hock and add the sea salt (see note). Simmer another hour.
• Before serving, adjust the seasonings with salt, pepper and Tabasco. Ladle into soup bowls and sprinkle each serving with chopped onions. Serve with hot cornbread.
Note: Do not add the salt until after the beans are fully cooked; otherwise, they won't be as tender.
Source: Jan Karon's Mitford Cookbook & Kitchen Reader
• In the same stock pot, heat the butter and oil over medium heat and saute the onions and garlic for 8-10 minutes or until softened. Add the beans and enough fresh water to cover. Add the rosemary, thyme, bay leaves, ham hock, paprika and pepper. Cover and simmer for 2 hours, checking the beans often and adding water as necessary. Remove the ham hock and add the sea salt (see note). Simmer another hour.
• Before serving, adjust the seasonings with salt, pepper and Tabasco. Ladle into soup bowls and sprinkle each serving with chopped onions. Serve with hot cornbread.
Note: Do not add the salt until after the beans are fully cooked; otherwise, they won't be as tender.
Source: Jan Karon's Mitford Cookbook & Kitchen Reader
Recipe Info
Views
831
Date
November 14, 2004
Categories
Vegetables