Recipe by mollypaul
Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. This is an old fashioned dish from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Feel free to use canned vegetables to save time or to use your slow cooker for convenience. Overnight soaking not included in preparation time.
- 1⁄2 lb navy beans (drained canned beans is fine)
- 1⁄2 lb hominy (drained canned hominy is fine)
- 1⁄2 lb salt pork
- salt and pepper, to taste
Directions See How It's Made
- Rinse beans and hominy; place in separate bowls, cover with water and soak overnight (if you use canned, skip this step).
- Drain off water; combine beans and hominy and cover with fresh water to cover.
- Cut salt pork into strips and place on top.
- Season and simmer about five hours, adding more water as necessary.