bette's best beans
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.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 large bag of dried beans
- 1 large onion, chopped
- 2 sticks celery, chopped
- 1 - bay leaf
- 3 cloves garlic, chopped
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- - hot sauce, 5-6 splashes
- 1 tablespoon yellow mustard
- 1/2 cup jalapeno peppers, chopped (optional or adjust to preference)
- 32 ounces chicken broth, no salt added
- 2-3 - smoked ham hocks
How To Make bette's best beans
-
Step 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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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