Smoky Speckled Butterbeans

Ingredients

• 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)

Preparation

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.