Pot of White Beans
In our neck of the woods, if you ask someone what’s for supper they’ll say, “I’m gonna make a pot of white beans and cornbread”. It’s just what it is. It’s in the top 3 staples of every self respecting southerner there is. So here’s how I do mine. It’s bare bones but so good.
Pot of White Beans
In our neck of the woods, if you ask someone what’s for supper they’ll say, “I’m gonna make a pot of white beans and cornbread”. It’s just what it is. It’s in the top 3 staples of every self respecting southerner there is. So here’s how I do mine. It’s bare bones but so good.
Cooking Instructions
- 1
In a stock pot I add my beans, water, hock, seasonings and bullion cubes. Bring it to a hard boil and let it go for about 5 minutes. Turn off the heat and cover it. Go about your business for an hour or longer. When you’re about an hour or 2 from wanting to eat dinner, Turn the burner back on and bring to a good boil. Reduce the heat and let them simmer. Cook until desired tenderness. I usually go an hour and a half to 2 hours depending. I like the ham hock to be really tender.
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