Shuck beans are soaked in water for 24 hours, and are then cooked in a pressure cooker with salt pork.

Lorene Potter, Ashcamp, Kentucky
Recipe by Southern Living April 2005

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Recipe Summary

prep:
45 mins
soak:
1 day
cook:
1 hr
total:
1 day
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash shuck beans; discard any dark or discolored beans. Break shuck beans in half; place in a 6-quart pressure cooker with water to cover (about 6 cups). Cover and chill. Soak beans for 24 hours; do not drain. Bring to a boil, uncovered; reduce heat to medium, and cook 30 minutes. Drain and rinse beans.

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  • Return beans to pressure cooker; add salt pork and, if desired, salt. Add 1 inch cold water to cover (about 4 cups) to pressure cooker.

  • Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over medium-high heat 12 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium low; cook 15 more minutes. (Pressure control will rock occasionally.)

  • Remove pressure cooker from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.

  • Note: For testing purposes only, we used a Mirro 6-quart rocker top pressure cooker. If you have another model, cook according to manufacturer's instructions.

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