cooking for two: yellow eye beans with ham hock and parmigiano stock

Asheville, NC has a farmers market called WNC Farmers Market, where I was able to source these stunning yellow eye beans during my recent visit.

Cooked yellow eye beans will melt in your mouth, especially if they are cooked with my ham hock and parmigiano stock. They take on the flavor of what they cook with. The recipe can be doubled to feed 4-6.

For Beans:

1 cup Yellow Eye Beans

1 1/2 tablespoons salt

8 cups water

2 cups strained ham hock and parmigiano brodo

A drizzle of good olive oil, to serve (I use Olinda Olive Oil)

To quick soak beans, first rinse beans in a colander with cold water for 1 to 2 minutes. In a large pot, add salt, rinsed beans, and water. Bring this to a boil for about 2 minutes and then turn off heat, cover, and let rest for 60 minutes. After the beans have been soaked, make sure to drain and rinse beans so that they are not overly salted.

Put the stock in a large pot with the rinsed beans and bring to a boil. Once to a boil, lower to a simmer and cook for 40 minutes.

This is best served with the Edisto Skillet Cornbread.