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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Southern Butterbeans


3 cups Butterbeans, fresh
4 cups Pork Stock
2 tsp Salt
1 Tbsp Ham hock meat, minced (optional)
2 Tbsp Butter
1 Tbsp Half and half

Pork Stock

8 Ham hocks, rinsed well
½ Yellow Onion, sliced
1 Carrot, quartered
2 Celery stalks, halved
1 1 /2 gallon Cold Water


Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat to a low simmer and cover. Simmer 45 minutes on low. Remove lid and stir in butter and Half and Half. Continue cooking until just tender.

Yield: six to eight servings

Pork Stock

Place hocks, onion, carrot, celery, and water in a large stockpot and simmer over low heat 4-5 hours, constantly skimming foam on the surface of the stock. Add more water as needed to yield one gallon of final product.

Strain and place stock in refrigerator overnight. Using a large spoon, remove fat layer from top of chilled stock. Stock should be thick. Stock can be frozen in small batches.

Yield: one gallon

Note: Reserve ham hock meat for soups and other recipes

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