Ingredients
- 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 Villari Smoked Pork Jowl about 1-inch thick (with or without Skin)
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
- 2 pints of Water (you will need more as beans cook)
Directions
- 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.
- Dice the Jowls into 1/4-to-1/2-inch cubes.
- 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.
- Add the onion and allow to cook until the onion is translucent, stirring often.
- After they cook and become tender, deglaze the pot with a little of the chicken broth or stock, (maybe 5 or 6 ounces).
- 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.
- Boil, covered, turn to low heat until beans are tender, stirring occasionally and replacing water as needed. Should take approx. 2-3 hours.
- If you did not soak the beans, it may take 3 to 4 hours, until the beans are tender.
- Adjust seasonings and serve with anything you like for a good, down home, country meal, (for me I like cornbread).
