Pot of Bearis Recipe
Ingredients
| Mixed dried beans - 1 pound, picked over | ||
| Unsalted butter | 3 Tablespoon | |
| Extra-virgin olive oil - 2 tablespoons | ||
| Onions | 2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm) | |
| Dried rosemary | 1 Tablespoon | |
| Dried thyme | 1 Tablespoon | |
| Bay leaves | 2 | |
| Ham hock | 1 | |
| Paprika | 1 Tablespoon | |
| Black pepper | 1 Teaspoon | |
| Coarse sea salt - 2 teaspoons | ||
| Tabasco sauce - To taste | ||
| Chopped Vidalia onions - As desired, for serving | ||
Directions
MAKING
1) In a large stockpot, place the beans along with enough water to cover.
2) Bring the beans to a rolling boil.
3) Remove from heat and let stand, covered, for 1 hour. After 1 hour, drain the beans.
4) In the same stockpot, melt the butter and oil over medium heat.
5) In the hot pot, saute the onions and garlic for 8 to 10 minutes, or until soft.
6) To this, add the beans and enough fresh water to cover the ingredients.
7) Gradually add the rosemary, thyme, bay leaves, ham hock, paprika, and pepper.
8) Simmer, covered, for 2 hours. Add more water in between, if required.
9) From this, remove the ham hock.
10) Now, add the sea salt and simmer for 1 more hour.
FINALIZING
11) Adjust the seasonings with salt, pepper, and Tabasco.
12) Transfer to soup bowls.
13) Sprinkle each serving with chopped onions.
SERVING
14) Serve with hot cornbread.
1) In a large stockpot, place the beans along with enough water to cover.
2) Bring the beans to a rolling boil.
3) Remove from heat and let stand, covered, for 1 hour. After 1 hour, drain the beans.
4) In the same stockpot, melt the butter and oil over medium heat.
5) In the hot pot, saute the onions and garlic for 8 to 10 minutes, or until soft.
6) To this, add the beans and enough fresh water to cover the ingredients.
7) Gradually add the rosemary, thyme, bay leaves, ham hock, paprika, and pepper.
8) Simmer, covered, for 2 hours. Add more water in between, if required.
9) From this, remove the ham hock.
10) Now, add the sea salt and simmer for 1 more hour.
FINALIZING
11) Adjust the seasonings with salt, pepper, and Tabasco.
12) Transfer to soup bowls.
13) Sprinkle each serving with chopped onions.
SERVING
14) Serve with hot cornbread.
Chef
