The Soak: Place rinsed beans in a large bowl and cover with 3 inches of water. Soak overnight (8–12 hours) to ensure even cooking and better digestion. Shortcut: Use the “Quick Soak” method by boiling the beans for 2 minutes, then letting them sit covered for 1 hour.
Sauté the Base: In a large Dutch oven or heavy pot, heat the bacon grease over medium heat. Sauté the onion until translucent (about 5 minutes), then add the garlic for 1 minute until fragrant.
Combine: Drain the soaking water from the beans. Add the beans, smoked ham hocks, and black pepper to the pot.
The Simmer: Pour in the broth/water until the beans are covered by about 2 inches of liquid. Bring to a boil, then immediately reduce to a low simmer. Cover with a lid, leaving it slightly ajar.
Wait for the Magic: Simmer for 2 to 3 hours. Check occasionally; if the liquid gets too low, add a splash more broth.
The Finish: Once the beans are tender and the ham is falling off the bone, remove the hocks. Shred the meat, discard the bones/excess fat, and stir the meat back into the pot.
Season: Taste now and add salt. (The ham hocks are salty, so you likely won’t need much!)
Part 2: Golden Skillet Cornbread
A true Southern cornbread is made in a cast-iron skillet to achieve those coveted crispy edges.
Ingredients
2 cups Self-rising cornmeal (yellow or white)
1 Large egg, beaten
1 1/4 cups Buttermilk (the tangier, the better)
1/4 cup Melted butter or bacon grease
2 tbsp Extra bacon grease (for the skillet)
Instructions
Continued on next page:
