| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Southern |
6 |
-8 serving |
INGREDIENTS
| 3 |
tb |
Bacon drippings |
| 2 |
lb |
Frozen speckled butter beans |
| 8 |
oz |
Smoked hog jawls; rough chopped |
| 3 |
|
Small onions, wedged |
|
|
Water to cover |
|
|
Salt to taste |
INSTRUCTIONS
Roughly cut or chop the sliced hog jawls and place into a heavy pot. Peel
the onions and cut into 1/4" wedges and add to pot. Add the butter beans
and cover with water to a depth of the length of the first joint of your
index finger.
Bring to a rolling boil and then reduce heat to a simmer (gentle boil).
Allow to simmer for 2 hours and then add salt to taste. You can throw in
some garlic now if you wish. Leave pan on slow simmer until the liquid is
as thick as you desire. If it's still not thick enough, remove a cup of
beans, mash and re-add to the pot.
Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on Apr 07,
1998
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