This satisfying Southern dish full of richly flavored stock, smoky pork, vegetables, and creamy white navy beans, came to me by way of a North Carolina chef who had ready access to both locally grown-vegetables and humanely-raised meats. My home-cook version is a warming supper for chilly, stay-at-home days. I start the stock first thing in the morning in order to have the navy beans in the oven for their bake by midday, filling the house with rich, smoky, mouth-watering aromas. By suppertime, no one needs to be called to the table—they’re all ready and waiting. Add a nice side dish of cooked greens to go along with if you like, and some crusty fresh bread for dunking. Continue Reading…
