Greasy Beans and Stone Ground Grits

Chef Jeremy has the perfect recipe to get you in touch with your Southern roots (or make you Yankees out there think you have Southern roots) - Green beans cooked low and slow with smoked ham hock and served over a pile of creamy Southern-style stone ground grits. That's good eatin' y'all! 



Greasy Beans


2 smoked ham hocks
4 cups of water
1/2 cup of white onion (small diced)
2 tsp salt
1 tsp cracked black pepper
1 TBS minced garlic
1 small bunch fresh thyme
leather britches (dried green beans)

In a stock pot over medium-high heat add ham hock and onion and cover with water. Add remaining ingredients and let simmer for 1 hour before adding the beans. This will develop the flavor of the stock. Add leather britches and cook until beans are tender, about 2-3 hours. 


Stone Ground Grits


1/4 cup unsalted butter
1 TBS garlic
3/4 cup yellow onion (small diced)
1 bunch fresh thyme
4 cups greasy bean broth
3/4 cup of cream 
1 cup stone ground grits

In a large sauce pot over medium-high heat melt butter. Add yellow onion and garlic and let simmer for 5 minutes, until translucent. Add grits to the pot and stir to combine. Add greasy bean broth broth and fresh thyme, continuing to stir. After about 20 minutes, when grits are almost tender, add cream and continue to stir. Cook until grits are tender. About another 10 minutes



Serve greasy beans and grits with poached eggs, sliced tomatoes, pickled vegetables, and hot sauce