Smoky Speckled Butterbeans

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


Makes 6 servings

Recipe from

Southern Living


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.

Sharon Bradberry, Tallahassee, Florida,

Southern Living

July 2004
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