Southern Butter Beans

01Method

1. 1

   Assemble all ingredients before starting.

2. 2

   Add the bacon to a large Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 8 minutes. Stir in the onion, garlic, and pepper and continue cooking until the onion turns soft and translucent, about 5 minutes.

3. 3

   Pour in the chicken stock, then add the beans, ham hock, bay leaves, thyme sprigs, and salt. Bring everything to a boil over medium-high heat, then lower to medium-low, cover, and simmer — stirring from time to time — until the beans are fully tender, 2½ to 3 hours. Add stock or water as needed to keep the beans just submerged; stop adding liquid during the final 30 minutes so the broth thickens slightly.

4. 4

   Transfer the ham hock to a cutting board, pull the meat off, discard the bone, and stir the meat back into the pot. Discard the bay leaves and thyme sprigs. Stir in the sherry vinegar, then ladle into bowls. Finish with fresh thyme leaves and a grind of black pepper.