southern essentials: pot liquor (potlikker) broth

How To Make southern essentials: pot liquor (potlikker) broth

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  PREP/PREPARE
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  You will need a pressure cooker (Insta Pot), a soup pan, and a fine mesh strainer, to make this recipe. Using the pressure cooker to make the beans cuts several hours off the cooking process.
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  I like the flavor a smoked ham hock gives to this broth; however, you could use a ham bone, or even some bacon (smoked bacon, if you have any). Greens are a part-and-parcel of Southern cooking. For this recipe I am using some mustard greens, but you could use other solid greens like kale, collards, or even spinach. Each type will impart its own unique flavor to this broth. As with greens, the type of beans you use help to give this recipe its amazing earthy flavors. Black beans was my choice, but use what you like best, or whatever you have on hand. Salt Salt is a necessary ingredient to bring out the flavors of this recipe; however, since ham hocks and bacon do contain salt (especially ham hocks), be careful that you do not use too much sodium. I found that the salt I used to flavor the beans while they were pressure cooking was enough to flavor the broth, and I did not add more.
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  This recipe will keep up to 5 – 7 days covered in the fridge, or 4 - 6 months, if properly frozen. If you have a vacuum sealer that will seal liquids (they do make them), then this broth will last over a year when frozen. This recipe should net you about 24 to 30 ounces of liquid.
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  Gather your ingredients (mise en place).
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  Add the beans to your pressure cooker/Insta Pot, then add the water and a pinch or two of salt.
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  Set the pressure cooker to high, with a time of 40 minutes. After the allotted time, wait about 15 minutes before releasing any remaining pressure.
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  Add the greens to a large heavy-bottomed pot.
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  Then add the ham hock (or whatever you are using), spices, and beans, along with all the liquid from the pressure cooker.
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  Bring up to a simmer.
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  Allow to simmer, stirring occasionally for 60 minutes.
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  Remove from the heat and allow to cool for about 30 minutes.
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  Filter through a fine mesh strainer, and discard solids.
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  Although the greens will be pretty much spent, the beans are still good to eat, so tuck in.
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  Store in the refrigerator or freezer until needed.
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  PLATE/PRESENT
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  I like to use this pot liquor to ramp up the flavors of things like soups, stews, chilis; even gravies. My ratio is usually to replace 25-50 percent of the recipe’s liquid. So, if a chili recipe calls for 2 cups of liquid (chicken stock, water, etc.), I will add from 1/2 to 1 cup of pot liquor. It really makes a flavor difference. Enjoy.
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  Keep the faith, and keep cooking.
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