TabyanInn

I just love this recipe. Some of my best memories growing up are of my dad making these beans, along with braised round steak. We would have this on Saturdays and watch football games. My dad would even eat these on bread as a sandwich.

The key to the recipe is the salt pork. Don’t skimp on it! Like any dish with only few ingredients, make sure to have the best—they really do shine through.

The beans really do go well with braised round steak, too. Just cut the round steak into small chunks, salt and pepper them, brown them in oil, and then cover and braise them while the beans cook. Damn, this is good!

Ingredients

• 1 lb. dry small navy beans
• 1 teaspoon baking soda
• 1 onion, finely chopped
• 4 green onions, chopped
• ¼ lb. salt pork, sliced
• ½ cup parsley, chopped
• Salt & pepper to taste
• White rice, cooked

How To Make

In a large pot, cover beans with water. Add water until it is about 2 inches above the beans.

Add baking soda and boil on high heat until beans start to get soft, about 1 hour. Drain off water.

Add fresh water. Make sure to cover beans generously. Add onions, green onions, salt pork, parsley, salt and pepper.

Boil beans until they are soft, about 1 hour. Add water as needed to keep a soupy consistency, slightly thicker than soup. Reduce heat and simmer about 15 min.

Serve on a plate over cooked rice, with round steak.

Prep time: 20 min. Cook time: 2 hours 30 min. Serves 8.

Notes

Source: Rocky Tabyanan. My grandmother sometimes mashed the beans just slightly. That helped thicken the beans a little more.