ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Speckled Butterbeans

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


  • 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)

How to Make It

  1. 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.