Northern White Beans with Smoked Jowls

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  • 16 ounce of Dry Great Northern Beans (you can use any beans you like)
  • 2 Pints Chicken Stock or Chicken Broth
  • 1 can or 15 ounces Petite Diced Tomatoes with Green Chilies
  • 1 Large Yellow Onion Chopped
  • 1 Tablespoon Canola Oil
  • 12 to 16 ounces Smoked Pork Jowl (with or without Skin)
  • 1 teaspoon Sea Salt
  • 1 teaspoon Ground Black Pepper
  • 2 pints of Water (you will need more as beans cook)


  1. There is no need to soak your beans. But if you want to it will cut down on cooking time. Soak the beans in cold water for 5 or 6 hours or overnight. Make sure that there is water 3 or 4 inches above the beans, because the beans will swell up.
  2. Dice the Jowls into 1/4-to-1/2-inch cubes.
  3. In a large cooking pot, over medium-to-medium high heat, pour in the cooking oil and toss in the diced smoked jowls. Stir and allow them to render over medium-to-medium high heat for a few minutes, (maybe 7 to 8 minutes, stirring to help them brown on all sides.
  4. Add the onion and allow to cook until the onion is translucent, stirring often.
  5. After they cook and become tender, deglaze the pot with a little of the chicken broth or stock, (maybe 5 or 6 ounces).
  6. If you soaked the beans; rinse them in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 2 pints of water.
  7. Boil, covered, turn to low heat until beans are tender, stirring occasionally and replacing water as needed. Should take approx. 2-3 hours.
  8. If you did not soak the beans, it may take 3 to 4 hours, until the beans are tender.
  9. Adjust seasonings and serve with anything you like for a good, down home, country meal, (for me I like cornbread).

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