Bogart’s Beans Recipe

Soak the beans

Rinse the dried beans under cold water and pick out any debris. Place beans in a large bowl and cover with 6 cups of water. Soak 6–8 hours or overnight. For a quick method, bring beans and 6 cups water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Start the beans

Drain the soaked beans and transfer to a large heavy pot or Dutch oven. Add 4 cups of chicken (or vegetable) stock and 2 cups cold water. Bring to a gentle simmer over medium heat. Skim any foam that rises. Reduce heat to low, partially cover, and simmer gently while you prepare the rest — about 45–60 minutes total, until beans are tender but not mushy. If using a pressure cooker/Instant Pot, cook at high pressure for 25–30 minutes and natural release for 10 minutes.

While beans simmer, dice the onion, mince the garlic, finely chop the green pepper and celery, and roughly chop the tomatoes if using fresh.

Sauté aromatics

In a large skillet over medium heat, add the bacon slices and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve the bacon fat in the skillet. Add the diced onion, green pepper and celery to the bacon fat and sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the chopped tomatoes and cook 2–3 minutes to meld flavors.

Add the smoked ham hock (or diced smoked ham) to the simmering beans to impart smoky, savory flavor. If using a ham hock, tuck it into the pot now and continue simmering with the beans. If using diced ham, add it later with the sautéed aromatics (next step).

Combine meat with beans

If you used diced ham, stir the cooked diced ham and crumbled bacon into the skillet with the aromatics for 1 minute to rewarm, then transfer the mixture into the pot of simmering beans. If you used a ham hock, remove it after the beans are tender (about 45–60 minutes), shred any meat from the bone and return shredded ham to the pot along with crumbled bacon and the sautéed vegetables.

Stir in 1 tablespoon Worcestershire sauce to the beans for depth.

Once the beans are tender and vegetables/meat are combined, season with brown sugar, dry mustard, smoked paprika, kosher salt, and black pepper. Stir thoroughly and simmer gently 10–15 minutes more to allow flavors to meld. Taste and adjust seasoning — add more salt, pepper, or brown sugar if you prefer sweeter beans.

Acid & herbs

Remove the ham hock before serving if still present. Stir in 1 tablespoon apple cider vinegar to brighten the dish and 2 tablespoons chopped fresh parsley. If the beans are thicker than desired, add up to 1/2 cup additional stock or water to reach your preferred consistency and simmer 2–3 minutes.

Fold in the reserved crisp bacon pieces. Keep some bacon for garnish if desired.

Ladle the beans into bowls and garnish with chopped green onion, remaining bacon, and a few dashes of hot sauce if using. Serve hot with cornbread, rice, or crusty bread.