Steps to Make Russet Brown Potatoes

Brown Beans

Potatoes are so embedded in north american culinary culture that it's funny to realize they weren't potatoes are generally divided into three categories:

Recipe Summary Brown Beans

Southern-style brown beans.

Ingredients | Russet Brown Potatoes

1 pound dried pinto beans

½ teaspoon salt

8 cups reduced-salt chicken broth

1 ¾ pounds ham hock

½ teaspoon black pepper

salt to taste

Directions

Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.

The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.

Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

About an hour before serving, if the beans aren't as soft as you like, turn up the heat to a slow boil and use a lid, unless you want to thicken the sauce. Stir frequently until beans are soft, then return to a low simmer.

Info | Russet Brown Potatoes

prep: 10 mins cook: 4 hrs additional: 1 day total: 1 day Servings: 8 Yield: 8 servings

TAG : Brown Beans

Side Dish, Beans and Peas,