kc7jty
12-28-2007, 05:04 PM
Place 1 pound of sorted and rinsed black turtle beans into a large pot and add about a gallon or more of water. Place in 1/2 smoked pork trotter and bring to a boil. Boil over medium heat for 1-1/2 hours stirring every 1/2 hour. After the 1-1/2 hours reduce the heat to low and stir every 15 minutes, being sure to scrape any residue from the bottom of the pot. (if the beans stick they will burn and ruin the flavor of the whole pot, it's best to use a thick bottom pot to distribute the heat evenly)
Keep the mixture thin and soupy by adding hot water if necessary.
After a total of 2-1/2 hours remove the pork and separate any meat from the bone, skin, and gristle. Add the meat (if any) back into the pot and add 1-1/2 to 2 measured teaspoons of salt and simmer for another 1/2 hour stirring religiously.
I like mine with tabasco sauce and maybe some sour cream. Minced fresh onions are an option but I usually like it just as well without them.
I tried using what is called a ham hock which yields more meat but does not impart the creamy flavor I like. I have seen the rear or upper portion of the foot labled a ham hock in some locations however. If the skin has been removed (from the hock) you will not get the desired flavor needed for the dish.
Keep the mixture thin and soupy by adding hot water if necessary.
After a total of 2-1/2 hours remove the pork and separate any meat from the bone, skin, and gristle. Add the meat (if any) back into the pot and add 1-1/2 to 2 measured teaspoons of salt and simmer for another 1/2 hour stirring religiously.
I like mine with tabasco sauce and maybe some sour cream. Minced fresh onions are an option but I usually like it just as well without them.
I tried using what is called a ham hock which yields more meat but does not impart the creamy flavor I like. I have seen the rear or upper portion of the foot labled a ham hock in some locations however. If the skin has been removed (from the hock) you will not get the desired flavor needed for the dish.