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