Smoky Speckled Butterbeans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You'll know when this dish is ready-the pork shreds easily, and the beans are creamy on the inside. Ingredients:
3 quarts water |
1 pound smoked pork shoulder |
2 pounds fresh or frozen speckled butterbeans |
2 teaspoons salt |
1 teaspoon pepper |
1 jalapeño pepper, sliced |
hot cooked rice (optional) |
toppings: chopped sweet onion, hot sauce or chowchow (optional) |
Directions:
1. Bring first 6 ingredients to a boil in a Dutch oven. Reduce heat to medium. Cover and simmer 3 hours or until beans are tender, stirring occasionally. Remove pork and shred. Return to Dutch oven. Serve with rice and toppings, if desired.
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