Northern Beans with Hamhock and Cornbread

Ingredients

• 2 cups northern beans, rinsed and soaked overnight
• 1 smoked hamhock
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups water or low-sodium broth
• Salt and pepper to taste
• Cornbread batter for baking
• Optional: chopped parsley for garnish

Instructions

1. Prepare the beans: Drain and rinse the soaked northern beans. This helps remove excess starch and ensures even cooking.
2. Sauté aromatics: In a large pot, lightly sauté the chopped onion and minced garlic over medium heat until the onion becomes translucent and fragrant, about 3–4 minutes. This step enhances the overall flavor of the beans.
3. Cook the beans with hamhock: Add the beans, smoked hamhock, and 4 cups of water or broth to the pot. Bring to a gentle boil, then reduce the heat to low and simmer, partially covered, for 2–3 hours or until the beans are tender and creamy. Stir occasionally and add more liquid as needed to keep the beans submerged. Season with salt and pepper toward the end of cooking to avoid toughening the beans.
4. Prepare cornbread: While the beans simmer, prepare your cornbread batter according to your preferred recipe. Bake until golden brown and cooked through, allowing the natural sweetness to complement the savory beans.
5. Serve: Remove the hamhock from the beans and shred the meat, discarding any bones and excess fat. Return the shredded meat to the pot and stir gently. Ladle the beans and hamhock into bowls and serve hot with slices of cornbread. Garnish with chopped parsley if desired.
   

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