6pieceschopped, cooked bacon ( about ½ a pound); see recipe notes
32 ounceschicken stock or chicken brothsee recipe notes
½teaspoononion powder
½teaspoongarlic powder
salt & pepper to taste
Instructions
In a large stockpot or Dutch oven on medium heat, add chopped bacon and cook until semi-crispy. Once the bacon is done you can either remove it with a slotted spoon, or leave it in the pan. I leave it in the pan.
6 pieces chopped, cooked bacon
Grab a wooden spoon and add ¾ cup of chicken stock to the stockpot with the bacon; then use the spoon to scrape the bottom of the pan, loosening any bacon bits
Add the beans to the pot
1 pound speckled butter beans, frozen
Add enough chicken broth (or water) to cover the beans by 1" inch (it's okay if you have a little more liquid than 1" inch)
32 ounces chicken stock or chicken broth
Add garlic powder and onion powder; stir, turn heat to low and cover; cook till tender (I like to cook 'em low and slow so the flavors can marry, but if you're in a hurry, you can turn the heat up and they'll be done in about 30 minutes)
½ teaspoon garlic powder, ½ teaspoon onion powder
Add salt and pepper to taste before serving
salt & pepper to taste
If you took the cook bacon out, you can either add it back to the pot before you serve the beans, or garnish individual bowls with it
Notes
The bag of frozen beans I got was Pictsweet Farms, which comes in a bag that 1 pound and 12 ounces. Just go ahead and use the whole bag.Bacon:I used 6 slices of thin original bacon; you can use peppered bacon or thick bacon - it's your call. If you don't have bacon, use another fatty protein like a ham hock or turkey let.If you want to use chopped onions in your beans instead of onion powder, use about 1/2 cup of finely chopped yellow onion and add it to the stockpot with the bacon.If you use chopped onions, you may not want to use the onion powder. Taste it and see!Chicken stock:If you don't have chicken stock or chicken broth, you can use vegetable broth or just plain old water.Cook timeFrozen beans will be tender in about 30 minutes; however I usually turn the stove to low heat and let them simmer for another 30 minutes for the flavor to really develop!