Prep 8 hrs
Cook 3 hrs
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.
- 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
- Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up.
- 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.
- Add the onion and allow to simmer until the onion is tender, stirring often.
- 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.
- Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours).
- Serve with cornbread, fried potatoes, eggs and biscuits.
- If you wish, you can use chunks of ham or bacon instead of pork jowl.
I feel bad beacuase I have made these many times and have not taken the time to review them. This has become a staple recipe for me and is enjoyed by all of my family. I like to pair the beans with Mike Garcia's Sweet Cornbread, Recipe #83625. The sweetness of the cornbread with the spiciness of the beans compliment each other very well. I have never used hog jowl but have had great success with ham chunks and ham hocks. I would have loved to have had this recipe when I was a Scout leader, I think it would have been wonderful cooked over an open fire in a Dutch Oven alongside some peach dump cake (a sort of peach cobbler prepared in a Dutch Oven)!
Oh. My. Gawd. These are insanely good. Made exactly as directed, except threw in a ham bone with meat on it. Used the quick soak method (I forgot to soak them last night, but reeeaaaally wanted beans tonight!) and cooked it all together for 2 hours. Came out so freak delish!!! Just moved to the south and this was my first time making beans. OOH you made me look like a pro! Thanks so much!!
Absolutely a 5-star recipe. Boneman, I never cared for cooked beans but these are delicious. DH and perennial dinner guest also gave them a high-five. The rotel was a perfect addition. I used a leftover ham bone and didn't brown it. Just put all ingredients in the pot and let 'er rip. I waited an hour to add the rotel tomatoes because I know sometimes tomatoes make the beans hard. These beans were perfect, neither hard nor mushy. There was a lot of liquid but I will mush up some of the beans and make soup for later on. All the photos are misleading; the beans are beautifully white and red, very appetizing. Thanks so much for posting this recipe......Janet