Salt Pork, Beans & Hominy

This is American frontier cooking distilled into one pot: dried pinto beans and white hominy soaked overnight, then simmered slow with salt pork until the beans collapse into creaminess and the hominy softens into pillowy bites that still hold their corn flavor. A pinch of marjoram is the only seasoning, and that restraint is the point.

The salt pork does triple duty here. It seasons the broth as it renders, it lays a slick of fat over the top that protects the beans from drying, and it leaves behind tender, salty pieces of cured pork that soften over hours of cooking until they melt into the spoon. Soaking the beans and hominy overnight is a must. Beans without a long soak take forever to soften, and unsoaked hominy stays leathery. Cook the pot slow, low, and uncovered enough that some liquid reduces, but check often and add water so it never goes dry.

Kitchen Tips

• Rinse the salt pork well before adding it. Most cuts are heavily cured, so a rinse pulls off excess salt that would otherwise overwhelm the dish.
• Salt the pot at the end, not the beginning. Beans cooked in heavily salted water can stay tough.
• Stir gently with a wooden spoon. Aggressive stirring breaks the beans into mush.
• Serve with cornbread or hot biscuits to soak up the rich, pork-laced broth.

Variations

• Add a smoked ham hock or bacon ends for deeper smokiness.
• Stir in chopped onion, garlic, and a bay leaf with the beans for a more aromatic pot.
• Finish with a splash of apple cider vinegar to brighten the long-simmered flavors right before serving.