Description
Kevin gillespie
Ingredients
- Beans
- Onion
- Garlic Clove
- Pork Fatback
- Salt
- Red Pepper Flakes
- Bay Leaf
- Chicken Stock
- Apple Cider Vinegar
Instructions
- Cut the beans into 1 inch pieces and place in a dutch oven
- Add the onion, garlic, salt, red pepper flakes, bay leaf, and enough chicken stock to generously cover
- Cover the pot and bring the beans to a boil
- Turn the heat to low and simmer, covered, until a knife goes straight through the beans, about 30 minutes
- The beans should be very tender but not mushy
- Turn off the heat and add in the vinegar
- Taste and add salt if needed
- Uncover and let the beans cool to room temperature in their liquid
- Be sure to cook the beans at least 2 hours in advance of serving
- The cooling time allows to flavors to come together
- Skim off fat and reheat before serving