David Lebovitz

Pork and Beans

Ham hocks are available at butcher shops and well-stocked grocers. You can either use fresh or smoked. Just a note that in the United States, some are heavily smoked, and their flavor can obliterate the delicate flavor of the white beans. So depending on your preference, use what you like. Because the pre-cooked and smoked hocks are salted, you might not need to add much salt to the dish. If you can’t get ham hocks, a big slab of pork belly works well. For faster cooking, soak the beans overnight in a Dutch oven, a very large casserole, or stockpot, covered with cold water. I use about double the amount of water, per volume of beans, for soaking. Because beans vary, you’ll need to watch the beans and pork as they’re cooking, and add more water if necessary. One nice addition to this dish is a few generous handfuls (about 2 cups) of chopped greens, such as kale, Swiss chard, or mustard greens, added during the last ten minutes of cooking.