How to make it

  • Soak the beans overnight in cold water to cover about 2” above the beans.
  • Cook the salt pork pieces in a kettle until rendered of fat.
  • Add the onion and garlic and cook until the onion is wilted.
  • Drain the beans and add them to the kettle.
  • Add the water, salt, pork butts or ham hocks, tomatoes and sage.
  • Cover and cook about 2 hours or until beans are tender.
  • Remove the pieces of salt pork.
  • Crush half the beans with the back of a wooden spoon.
  • Add the cream and swirl in the butter.
  • Bring just to the boil and serve hot.

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