Smoky Speckled Butterbeans

Southern Living
You'll know when this dish is ready--the pork shreds easily, and the beans are creamy on the inside.
Makes 6 servings


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3 quarts water
1 pound smoked pork shoulder
2 pounds fresh or frozen speckled butterbeans
2 teaspoons salt
1 teaspoon pepper
1 jalapeño pepper, sliced
Hot cooked rice (optional)
Toppings: chopped sweet onion, hot sauce or chowchow (optional)


Bring first 6 ingredients to a boil in a Dutch oven. Reduce heat to medium. Cover and simmer 3 hours or until beans are tender, stirring occasionally. Remove pork and shred. Return to Dutch oven. Serve with rice and toppings, if desired.

Created date

June 2004