Skip to content

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

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more