Great Northern Beans


Servings: 8
  • 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.