Ingredients
-
16
-
30
-
15
-
1
-
1
-
6
-
3/4
-
1
-
48
-
-
-
-
-
-
Directions
Ultimate Great Northern Beans, 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 , I like this dish a lot Made some adjusts – added carrots, 2x the onion, brown the becon, added chicken bouillon (48 ounchs of water is way too light), and 50% more pepper Also, used mild rotel tomatoes , WAS WAY too spicy , hot spicy and we love spicy food Won’t use this recipe again
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Steps
|
1
Done
|
Soak the Beans in Cold Water Overnight. Make Sure That There Is Twice as Much Water as Beans Because They Will Swell Up. |
|
2
Done
|
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
Done
|
Add the Onion and Allow to Simmer Until the Onion Is Tender, Stirring Often. |
|
4
Done
|
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
Done
|
Boil, Covered, Over Low Heat Until Beans Are Tender, Stirring Occasionally (about 2-3 Hours). |
|
6
Done
|
Serve With Cornbread, Fried Potatoes, Eggs and Biscuits. |
|
7
Done
|
If You Wish, You Can Use Chunks of Ham or Bacon Instead of Pork Jowl. |
