Southern Style Butter Beans

Some days, nothing will do but a big ole pot of butter beans seasoned with pork fat and a big ole hunk of cornbread slathered with the pot liquor (pot likker)!

1 pound of dried Butter Beans
Salt Pork or Fatback
1 medium Onion, chopped
2 cloves Garlic, minced
4 cups Water
4 beef bouillon cubes or 4 tsp beef bouillon granules
1/2 tsp Black Pepper
1 tsp Kosher Salt

Slice the salt pork or fatback and fry in the stock pot until completely fried and crispy. Add the onion and garlic and fry until a little soft, but don't let the garlic burn. Add the water, beans and seasonings. Bring to a boil. Reduce heat and simmer beans for 2 or 3 hours or until the beans take in the flavor of the seasonings. Taste the juice and adjust the seasonings. The juices will darken as they cook down. This juice is awesome with a chunk of cornbread!