How to make it

  • 1. Pick through the beans and discard any stones or discolored, shriveled beans. Let beans soak overnight in kosher salt and 3 qts cold water. The next morning, drain the salt water from the beans. Place beans in a dutch oven or small stock pot and cover with the 2 qts fresh cold water. Bring to a boil over medium high heat; reduce heat to simmer, cover with vented lid, and cook for 2 hours or until beans are tender, adding more water as needed.
  • 2. Meanwhile in a separate pan, fry the pork until crisp and the fat is rendered. Scoop the meat out of the pan and set aside, leaving enough fat in the pan to cover the surface. Set the pan back on the burner and bring the heat back up so the fat is sizzling but not quite smoking.
  • 3. Add the onions, carrots and celery and sauté until lightly caramelized.
  • 4. When beans are soft, add in the contents of the skillet, the meat, and the seasonings, using a light hand with the salt (only if needed).
  • 5. Bring the soup pot back to a boil, stirring often; reduce heat, cover, and let simmer for about another 30 minutes, until heated through and flavors are melded.
  • SUGGESTED SIDES: Cornbread, green salad and banana pudding.
  • NOTE: If you are excluding red meat from your diet but would miss the flavor of pork in this soup, you may use either an equal amount of turkey ham or serve it meatless and just add a few drops of liquid smoke seasoning (which is vegetarian and fat-free).

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