The “Pot Likker” Beans and Ham

2. Step-by-Step Instructions

1. The Soak (Optional but Best) Rinse the beans and pick out any small stones. Soak them in a large pot of water overnight. If you’re in a hurry, do a “Quick Soak”: bring the beans and water to a boil for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Drain and rinse.

2. The Foundation In a large heavy pot or Dutch oven, sauté the onions in bacon grease until soft. Add the garlic for the last 30 seconds.

3. The Simmer Add the soaked beans, the ham hock, and your chicken stock. Bring to a boil, then immediately reduce the heat to a very low simmer.

4. The Patience Cover and cook for 2.5 to 3.5 hours. You want the beans tender and the broth to look creamy, not watery.

5. The “Mash & Shred” (The Secret Step)

   • The Meat: Take out the ham hock. Shred the tender meat off the bone, discard the fat/skin, and stir the meat back into the pot.

   • The Creaminess: Take a ladle and smash a handful of beans against the side of the pot, then stir them back in. This releases starch and instantly thickens the “pot likker.”

6. The Taste Test Now, taste it. Add salt only if it needs it.

3 Rules for Better Beans

• The Meat Choice: Smoked ham hocks are traditional, but a smoked turkey wing or thick-cut bacon works beautifully too. If you have a leftover spiral ham bone, that is the “gold standard.”

• Don’t Rush the Heat: If you boil the beans too hard, they will explode and get mushy on the outside while staying hard in the middle. Keep it at a “lazy bubble.”

• The Age of the Bean: If your beans have been in the pantry for three years, they might never get soft. Freshly dried beans (check the “best by” date) cook faster and creamier.