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Smoky Speckled Butterbeans

Smoky Speckled Butterbeans

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

Southern Living JULY 2004

  • Yield: Makes 6 servings

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

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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Smoky Speckled Butterbeans recipe

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