Your favorite method for flavoring dried beans with bacon while cooking?
5 Comments
ChefJuneDecember 3, 2013
I don't use bacon with dried beans. I don't think the cooking times correspond well. I prefer ham hocks or prosciutto ends, and I put them in the pan while the mirepoix is softening, before I add the soaked (and drained) beans.
RondaDecember 3, 2013
I cook a pot of pinto beans in the crock pot with a nice ham hock on low overnight (10-16 hours). I love waking up to the smell of a pot of good beans. The ham falls off the bone, the saltiness is usually just right and the beans are soft and tender. Make a fresh pan of cornbread and there is dinner. Mash some up with fried eggs and homemade tortillas for breakfast. Heavenly!
cratecookingDecember 2, 2013
Prosciutto heels are the best! I often find that many Italian delis will give them to you for free or at a huge fraction of the price if you ask nicely.
John S.December 2, 2013
I agree that ham hock, with its bone and saltiness is wonderful with fried beans. I cook in a pressure cooker . The liquid is good after for sauce - a sort of salty jello
PazzoNicoDecember 1, 2013
Not bacon, but a ham hock is the way to go.
Another favorite of mine, prosciutto heel.
Another favorite of mine, prosciutto heel.
Showing 5 out of 5 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement