Bette's Best Beans

Linda Joyce

By
@Purplesage

This is my mother's recipe for beans. The beans have always turned out so good whether you use pinto beans, black-eyed peas, navy beans, lima beans, kidney beans, or black beans. I use this recipe every year for black-eyed peas which my mother made every year on New Year's Day for good luck.


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Rating:

Comments:

Serves:

10

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 large
bag of dried beans
1 large
onion, chopped
2 stick
celery, chopped
1
bay leaf
3 clove
garlic, chopped
1/4 c
soy sauce
1/4 c
worcestershire sauce
hot sauce, 5-6 splashes
1 Tbsp
yellow mustard
1/2 c
jalapeno peppers, chopped (optional or adjust to preference)
32 oz
chicken broth, no salt added
2-3
smoked ham hocks

Directions Step-By-Step

1
Wash beans throughly. You can pre-soak but not necessary on some types of beans. Meat flavoring may or may not be desired. May use smoked ham hocks, neck bones, salt pork or bacon.
2
Place 2 to 3 ham hocks in water to cover and bring to a boil. Turn temp down to a simmering boil and let cook for approximately 30 -45 minutes. Remove hocks.
3
Add dried beans to liquid. Add some chicken broth to cover beans and add the remaining ingredients, bring to a boil and turn down to a simmer and let cook for 2 - 3 hours until beans are tender.
4
Check beans periodically to make sure liquid is covering the beans. Add chicken broth as needed during the cooking process. Do not allow liquid to go below top of the beans.

About this Recipe

Course/Dish: Vegetables, Pork
Main Ingredient: Beans/Legumes
Regional Style: American