Step-by-Step Guide to Prepare Favorite Pot of White Beans
Hello everybody, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Speedy Pot of White Beans. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pot of White Beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pot of White Beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pot of White Beans is An army. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pot of White Beans estimated approx 3ish hrs.
To begin with this recipe, we have to first prepare a few ingredients. You can have Pot of White Beans using 5 ingredients and 1 steps. Here is how you can achieve it.
In our neck of the woods, if you ask someone what’s for supper they’ll say, “I’m gonna make a pot of white beans and cornbread”. It’s just what it is. It’s in the top 3 staples of every self respecting southerner there is. So here’s how I do mine. It’s bare bones but so good.
Ingredients and spices that need to be Get to make Pot of White Beans:
- Dry Great Northern Beans, washed and rinsed
- About 3 inches of water over the beans
- 1 big meaty smoked ham hock
- Salt pepper onion and garlic powder
- 2 chicken bullion cubes
Steps to make Pot of White Beans
- In a stock pot I add my beans, water, hock, seasonings and bullion cubes. Bring it to a hard boil and let it go for a minute. Turn off the heat and cover it. Go about your business for an hour. Turn the burner back on and bring to a good boiling simmer then reduce the heat and let them cook until desired tenderness. Add water at anytime if you like more liquid, but just a little at a time. I usually go an hour and a half to 2 hours depending. I like the ham hock to be really tender.
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