Directions

Remove any stones or disclored beans and then rinse well. Dissolve 1 tablespoon of salt in 1/2 cup of boiling water. Place the beans in a non-reactive bowl, cover with 5 cups of water, add the salt water and stir. Let soak overnight. 

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Next Day:

Drain beans and set aside.

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Preheat oven to 300F.

Heat 3-4 tablespoons tablespoons of the butter in the Dutch oven over medium temperature. Add the diced onion and cook until softened and caramelized. Push the onions up side of pan, turn heat up to medium and place ham hock in the center of pan. Lightly brown all sides of the ham hock, add the garlic and lightly brown. Add the chicken stock, 2 cups of water, bay leaf, thyme, season lightly with salt & pepper. 

Bring to a boil, cover and place in the center of oven. Cook for 2 hours, remove from oven and test for doneness. If beans are tender and ham is falling off bone, remove ham and let cool (keep cooking if not). Once cooled, remove meat from bone, chop and add to beans. Remove thyme branch and bay leaves, float in a few tablespoons of butter and season with salt & pepper if needed. 

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Serve with green onions, hot sauce and cornbread croutons. Makes 2 quarts.

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Cornbread Croutons

Cube the cornbread and season well with garlic powder, onion powder, black pepper & salt. Drizzle with olive oil and very gently mix with hands. Arrange on a cookie sheet  and bake at 375 degrees until golden  brown. About 20-25 minutes.  

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