Yield: 6 -8 serving
|3 tablespoons||Bacon drippings|
|2 pounds||Frozen speckled butter beans|
|8 ounces||Smoked hog jawls; rough chopped|
|3||Small onions, wedged|
|Water to cover|
|Salt to taste|
Roughly cut or chop the sliced hog jawls and place into a heavy pot. Peel the onions and cut into ¼" wedges and add to pot. Add the butter beans and cover with water to a depth of the length of the first joint of your index finger.
Bring to a rolling boil and then reduce heat to a simmer (gentle boil).
Allow to simmer for 2 hours and then add salt to taste. You can throw in some garlic now if you wish. Leave pan on slow simmer until the liquid is as thick as you desire. If it's still not thick enough, remove a cup of beans, mash and re-add to the pot.
Posted to bbq-digest by Jim Anderson <anderson@...> on Apr 07, 1998