- 16 ounces great northern beans
- 30 ounces chicken broth (canned)
- 15 ounces diced tomatoes with green chilies (ro-tel)
- 1 large white onion, chopped
- 1 tablespoon cooking oil
- 6 ounces smoked pork pork jowl, cut into chunks
- 3⁄4 teaspoon salt
- 1 teaspoon black pepper
- 48 ounces water
- Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up.
- In a large cooking pot, pour in the cooking oil and toss in the smoked jowl pieces. Stir and allow them to sizzle over medium heat for 5 or 6 minutes. After they brown a bit, deglaze the pot with about 4 ounces of the chicken broth.
- Add the onion and allow to simmer until the onion is tender, stirring often.
- Rinse the beans in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 48 ounces of water listed in the ingredients.
- Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours).
- Serve with cornbread, fried potatoes, eggs and biscuits.
- If you wish, you can use chunks of ham or bacon instead of pork jowl.