Slow Bean Pot with Smoked Pork and Mustard Greens

Navy beans simmer low with smoked pork scraps, mustard greens, and a splash of cider vinegar until creamy and peppery. The pot echoes Hogs at the Public Landing, when scrap cookery fed Cincinnati’s Porkopolis riverfront packing houses.

Serves 6

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Ingredients

• 1 pound dried navy beans
• 12 oz smoked pork shoulder scraps
• 1 large onion
• 1 bunch mustard greens
• 1 tsp black pepper
• 2 tsp kosher salt
• 8 cups water
• 2 tbsp apple cider vinegar
• 2 tbsp lard

Instructions

1. 1Soak beans overnight or quick-soak in boiling water for 1 hour, then drain.
2. 2In a Dutch oven, gently render lard and cook chopped onion until translucent. Add smoked pork scraps, soaked beans, water, salt, and pepper.
3. 3Bring to a simmer, cover, and cook over low heat for 2 hours until beans are tender, stirring occasionally and adding water if needed.
4. 4Wash and chop mustard greens, stir into the pot with apple cider vinegar, and simmer uncovered 15 minutes until greens are soft. Adjust seasoning and serve.