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re: White Beans in a Cast Iron Pot?
Posted on 4/19/13 at 11:24 am to jeepfreak
Posted on 4/19/13 at 11:24 am to jeepfreak
quote:It will certainly reduce the salt content compared to salt pork. I use pickled pork whenever I want to add a ham flavor to beans without all of the fat that comes from a ham shank or ham hocks.
I'd suggest you use pickled pork in lieu of salt pork. It'll change your life.
1
Posted on 4/19/13 at 12:33 pm to Poodlebrain
I like a pinch of cinammon in my white beans and rosemary goes very well in them too.
If its next weekend buy a few ham hocks now and put in about a gallon of water, bring to a boil then reduce to simmer low for several hours. Remove hocks and cool. Pick meat from hocks, skim fat from stock and then use the stock for beans and add hock meat minus the fat.
If its next weekend buy a few ham hocks now and put in about a gallon of water, bring to a boil then reduce to simmer low for several hours. Remove hocks and cool. Pick meat from hocks, skim fat from stock and then use the stock for beans and add hock meat minus the fat.
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