Ultimate Great Northern Beans |
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Prep Time: 480 Minutes Cook Time: 180 Minutes |
Ready In: 660 Minutes Servings: 8 |
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I usually cook these outdoors, suspending a cast iron pot over a campfire but honestly, they taste about the same on the stovetop. And the flavor is just great. If you've yet to adopt a cooked beans recipe, this might be the one you're looking for. It's right out of Appalachia. Ingredients:
16 ounces great northern beans |
30 ounces chicken broth (canned) |
15 ounces diced tomatoes with green chilies (ro-tel) |
1 large white onion, chopped |
1 tablespoon cooking oil |
6 ounces smoked pork pork jowl, cut into chunks |
3/4 teaspoon salt |
1 teaspoon black pepper |
48 ounces water |
Directions:
1. Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up.
2. In a large cooking pot, pour in the cooking oil and toss in the smoked jowl pieces. Stir and allow them to sizzle over medium heat for 5 or 6 minutes. After they brown a bit, deglaze the pot with about 4 ounces of the chicken broth.
3. Add the onion and allow to simmer until the onion is tender, stirring often.
4. Rinse the beans in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 48 ounces of water listed in the ingredients.
5. Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours).
6. Serve with cornbread, fried potatoes, eggs and biscuits.
7. If you wish, you can use chunks of ham or bacon instead of pork jowl.
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