This is true Southern comfort food at its finest—a simple, satisfying bowl of tender navy beans slow-simmered with smoky fatback, paired with a crispy, golden hoecake (fry bread) perfect for sopping up that rich, flavorful juice. It’s a timeless, rustic meal that’s guaranteed to bring warmth to your table.
Ingredients
For the Navy Beans
- 1 pound dried navy beans, rinsed and soaked overnight
- 6 cups water or chicken broth
- 4 oz fatback, sliced into pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika (optional for extra flavor)
For the Hoecake (Fry Bread)
- 1 cup cornmeal
- ½ teaspoon salt
- ¾ cup hot water
- 2 tablespoons vegetable oil (for frying)
How to Make Slow Simmered Navy Beans
1. Prepare the Beans
- Rinse the dried navy beans and soak them overnight in plenty of water. Drain and rinse before cooking.
2. Simmer the Beans
- In a large pot, add the soaked navy beans, water (or broth), and fatback. Bring to a gentle boil.
- Reduce the heat to low and add the chopped onion, garlic, salt, black pepper, and smoked paprika (if using).
- Cover and let the beans simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy. Add a splash of water if the liquid reduces too much.
- Taste and adjust seasoning as needed.
How to Make the Hoecake (Fry Bread)
1. Make the Batter
- In a medium bowl, mix the cornmeal and salt.
- Gradually stir in the hot water until a thick, smooth batter forms.
2. Fry the Hoecake
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Scoop the batter into the skillet, spreading it into a round, flat hoecake.
- Cook for 2-3 minutes per side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
Serving Suggestions
- Serve the tender, slow-simmered navy beans in a bowl with plenty of juice.
- Pair with the crispy, golden hoecake to “sop up” that delicious, smoky broth.
- Add a side of sautéed greens, coleslaw, or sliced tomatoes for a true Southern meal.
Tips for the Best Beans and Hoecake
- Slow and Low: Simmer the beans gently to allow the fatback to infuse its smoky richness.
- Don’t Skip Soaking: Soaking the beans overnight ensures they cook evenly and become tender.
- Customize the Seasoning: Add a splash of hot sauce, red pepper flakes, or a smoked ham hock for added depth.
- Crispy Hoecake: Fry in a hot skillet with enough oil to create crispy edges.
Final Thoughts
This Slow Simmered Navy Beans with Fatback and Fry Bread is a meal straight from the heart of Southern kitchens. It’s simple, hearty, and oh-so-satisfying, delivering all the comfort you need in one bowl.
Now grab your skillet, soak those beans, and enjoy this timeless classic—true Southern comfort food that warms the soul. 😋✨
Let me know how it turns out for you and what special touches you add to make it your own! 🌾🍲