- 1 1/2 lbs. (a package and half) Hurst's white great northern beans
- 10 to 12 oz. pork (ours came from leftover grilled, smoked pork chops)
- 1 medium red onion, chopped
- 2 bay leaves
- Salt, pepper, garlic to season
We caramelized the onions with the pork first thing this morning (with olive oil; I also added a couple sprigs of fresh rosemary to impart some additional flavor).
Then, we put the beans in a crock pot and covered them with water along with the rest of the ingredients. I found it was easier to season to my satisfaction when the beans were fully cooked. We put the crock pot on high for about 7 hours. When the beans are done, the broth will thicken slightly.
We served the dish with a drizzle of vinegar which jumps up the flavor just a bit. Then, of course, cornbread to dunk in the broth. Delicious! And so simple to put together.
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