Quote:
Originally Posted by Worth1
Soak one 1 pound package of beans overnight.
Slice up one package of smoked hog jowl into ¼ inch slices.(Like thick bacon.)
Better yet cure and smoke your own.
Put hog jowl in pan and slow fry until all of the fat is cooked out.
Put into kettle and slow simmer about 30 minutes more.
Put ham hock into another kettle and simmer for about 1 hour.
This removes a lot of the salt.
Put beans ham hock and jowl into large crock pot with water and cook on medium over night or all day.
12 hours is best.
Remove ham hock NOT jowl and let cool.
Separate meat from ALL the bones and put bones aside.
Put meat (Skin and all) and some of the bean water into a big blender and liquefy.
You may find you need more water in the beans at this time and if you do only put boiling water in.
This will keep the skin from coming off of the beans cold water will do this. (If the skin comes off they won’t be fit for the gods.)
Pour the liquefied ham hocks back into the beans and stir.
PS don’t tell anyone you have liquefied ham hocks in the beans.
Enjoy
Worth
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Good old southern cooking. I never cook beans without ham. My favorite thing to do is get a large ham, bone in. When we are done with the ham, I take the bone with small amounts of ham remaining on it, cover it with water and reduce it down to hardly any water. Sometimes I reduce it down 2 or 3 times. Then I put the reduction, bone and all, in my beans and cook them.