Kentucky-Style White Beans
By Ashley MoorePublished on June 8, 2015
Time
1 hour
Yield
Serves 4 to 6
Ingredients
1 (8-ounce) ham steak, rind removed1 tablespoon vegetable oil 1 onion, chopped fine2 garlic cloves, minced3 (15-ounce) cans cannellini beans, rinsed5 cups water 1 (12-ounce) smoked ham hock ¼ teaspoon liquid smoke Salt and pepper
Before You Begin
We prefer the flavor and texture of Goya canned cannellini beans. Use the meat from the ham hock within a few days to flavor another dish. Our favorite brand of liquid smoke is Wright’s.
Instructions
- Using 2 forks, shred ham steak into 1-inch pieces; set aside. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add beans, water, ham hock, liquid smoke, and ham steak pieces to pot and bring to boil over high heat. Reduce heat to medium-low and simmer until beans are very tender and mixture is thickened slightly, about 35 minutes, stirring occasionally.
- Remove ham hock. Season beans with salt and pepper to taste. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
1 (8-ounce) ham steak, rind removed
1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
3 (15-ounce) cans cannellini beans, rinsed
5 cups water
1 (12-ounce) smoked ham hock
¼ teaspoon liquid smoke
Salt and pepper
Ingredients
1 (8-ounce) ham steak, rind removed
1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
3 (15-ounce) cans cannellini beans, rinsed
5 cups water
1 (12-ounce) smoked ham hock
¼ teaspoon liquid smoke
Salt and pepper
Ingredients
1 (8-ounce) ham steak, rind removed
1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
3 (15-ounce) cans cannellini beans, rinsed
5 cups water
1 (12-ounce) smoked ham hock
¼ teaspoon liquid smoke
Salt and pepper
Why This Recipe Works
We use two smoky pork products (ham steak and smoked ham hock) to season creamy cannellini beans and then boost the smoky flavor even more with a touch of liquid smoke. Cooking the beans for 35 minutes helps create a slightly thickened, creamy texture.
Before You Begin
We prefer the flavor and texture of Goya canned cannellini beans. Use the meat from the ham hock within a few days to flavor another dish. Our favorite brand of liquid smoke is Wright’s.
Instructions
- Using 2 forks, shred ham steak into 1-inch pieces; set aside. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add beans, water, ham hock, liquid smoke, and ham steak pieces to pot and bring to boil over high heat. Reduce heat to medium-low and simmer until beans are very tender and mixture is thickened slightly, about 35 minutes, stirring occasionally.
- Remove ham hock. Season beans with salt and pepper to taste. Serve.
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