Bette's Best Beans

Linda Joyce


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.

★★★★★ 1 vote
30 Min
3 Hr
Stove Top


1 large
bag of dried beans
1 large
onion, chopped
2 stick
celery, chopped
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
smoked ham hocks

How to Make Bette's Best Beans


  • 1Wash 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.
  • 2Place 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.
  • 3Add 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.
  • 4Check 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.

Printable Recipe Card

About Bette's Best Beans

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