This is a fabulous recipe!!! It makes a lot. I didn't add the greens to the beans, rather I put them in a separate bowl and those who wanted to add them could (I like my greens and - I used collards - with vinegar and a little sugar). I bought 2 lbs. of smoked pork neck bones and 3 large ham hocks to a boil and (I did not brown them because they are smoked; I omitted the smoked ham), cooked them in water until tender, adding additional water as needed but let the liquid cook down during the last hour to concentrate it because I wanted the flavor of the broth to add to the beans. To save time I cooked the beans separately (with the bay leaf and sauteed veggies) the last hour letting the liquid cook down. Poured the reserved liquid from the meat and added to the beans along with the rest of the ingredients. I removed the meat from the bone and cut into bite size pieces. I did have to change things a bit because I used smoked meat - our favorite. I did serve over rice but honestly, the rice isn't necessary. It's good and hearty with or without the rice. I served with some Mexican corn bread (bacon, onion, corn and jalapeno's). Let me say, OMG DELICIOUS!! I froze leftovers after the 2nd day because I am looking forward to this in the weeks to come! Thank you Chef John for yet another fabulous recipe!
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This is a fabulous recipe!!! It makes a lot. I didn't add the greens to the beans, rather I...