Slow Simmered Pot Likker: Liquid soulful Southern gold.:

What is Pot Likker?

Pot likker is the liquid left after cooking beans. It is a Southern treasure. It is full of flavor from the beans, ham, and onions. It is liquid gold for your soul.

My grandpa called it “soup’s best friend.” He would pour it over a piece of cornbread. I still laugh at how he would close his eyes to enjoy it. That memory warms my heart.

A Story from My Kitchen

I once tried to make beans without a ham hock. I was out. The pot likker was just not the same. It felt like something important was missing.

That taught me a big lesson. The ham hock gives the broth its deep, smoky flavor. It is the heart of the pot. This matters because good food is built on a few key things.

Let’s Get Cooking

First, look at your dried beans. You want to check for tiny stones. Rinse them with cool water. Doesn’t that sound simple?

Now, put everything in a big pot. The beans, water, ham hock, and onion all go in. Let it bubble, then turn it down to a quiet simmer. The smell will fill your whole house. It is amazing.

The Magic of Waiting

This soup cooks for a long time. About two hours. You cannot rush it. The slow simmer makes the beans soft and the broth rich.

This matters in cooking and in life. Good things take time. While you wait, the flavors become friends. *Fun fact: The word “likker” is just an old way to spell “liquor,” meaning the liquid essence!*

Your Turn to Share

What is your favorite food memory with your family? Is it a soup or a special stew? I would love to hear about it.

Do you like to eat your soup with cornbread or crackers? Tell me which one you pick. And what is the coziest meal you know how to make? Share your stories with me.

Ingredients:

Ingredient	Amount	Notes
Dried pinto beans	1 pound
Water	8 cups
Smoked ham hock	1	or substitute (see notes)
Chicken bouillon cubes	3
Onion, chopped	1 medium
Salt		To taste

Slow Simmered Pot Likker: Liquid Soulful Southern Gold

Hello, my dear. Come sit with me a while. Today we are making pot likker. That is the beautiful broth from a pot of beans. It is liquid soulful Southern gold. My own grandma taught me this recipe. I can still see her hands stirring the big pot. The whole house would smell like home.

This is the easiest, coziest meal you will ever make. It just needs a few simple things. Then you let time do all the work. I promise it is worth the wait. Doesn’t that smell amazing? It makes my heart feel full. Let’s get started, you and me.

Step 1: Sort and Rinse the Beans

First, we must look at our dried beans. Spread them out on a white plate. You are looking for tiny stones or bits of dirt. I know it sounds funny, but it is important. Then give them a good rinse in a colander. This washes the dust away. (My hard-learned tip: Do not skip looking for stones! I once bit down on a tiny pebble. I still laugh at that, but it was a surprise.)

Step 2: Combine and Boil

Now, put everything into your biggest pot. In go the clean beans, water, ham hock, bouillon, and onion. No fancy order is needed. Just plop it all in together. Bring it to a lively boil. Then turn the heat down to a gentle bubble. Now you add your salt. Start with about a teaspoon. You can always add more later. Do you know why we add salt after the boil? Share below!

Step 3: Simmer and Finish

This is the easy part. Put the lid on and walk away. Let it simmer for about two hours. The beans will get so tender. The ham hock will give all its flavor to the broth. When it is done, take the hock out. Let it cool, then pull the good meat off the bone. You can stir that yummy meat right back into the pot. It is like finding little treasures.

Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings
Category: Dinner, Soup

Three Fun Twists on Our Pot Likker

This recipe is like a good friend. It is wonderful just as it is. But it is also happy to change things up. Here are a few ways to play with your food. I think it is fun to try something new.

The Veggie Delight

Swap the ham hock for a big spoonful of smoked paprika. It gives that smoky flavor without any meat. So good!

The Spicy Kick

Add a chopped jalapeño with the onion. It will make the broth warm and tingly. Perfect for a chilly day.

The Garden Harvest

Stir in a handful of chopped kale during the last ten minutes. It turns the pot so green and pretty.

Which one would you try first? Comment below!

How to Serve Your Liquid Gold

Oh, serving this is the best part. My favorite way is in a big, deep bowl. You must have a thick slice of hot cornbread on the side. You can crumble it right into the likker. It soaks up all that flavor. A simple green salad on the side is nice, too. It makes the meal feel fresh and complete.

Now, what to drink? A tall glass of sweet iced tea is the classic choice. It is so refreshing. For a grown-up treat, a cold lager beer is wonderful. It cuts through the richness so well. Which would you choose tonight?

Storing Your Liquid Gold

This pot likker gets even better the next day. Let it cool completely first. Then put it in a container in your fridge. It will be good for about four days.

You can also freeze it for later. I use old yogurt containers. They are the perfect size. I once froze a big batch for a busy week. It was a lifesaver for quick dinners.

Reheating is simple. Warm it on the stove over low heat. Stir it now and then. Batch cooking like this saves you time and money. It means a warm meal is always close by. Have you ever tried storing it this way? Share below!

Fixing Common Pot Likker Problems

Is your pot likker too thin? Let it simmer a bit longer without the lid. The extra water will steam away. This makes the flavor richer and deeper.

I remember when I added too much salt. It was easy to fix. I just dropped in a peeled potato. It soaked up the extra salt while it cooked. Getting the salt right matters. It makes all the other flavors sing.

Are your beans still hard? They might be old. Always check your beans for a recent date. Cooking with fresh beans builds your confidence. You know your dish will turn out perfect. Which of these problems have you run into before?

Your Pot Likker Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your bouillon cubes.

Q: Can I make it ahead?
A: Absolutely. The flavors get better after a day in the fridge.

Q: What can I use instead of a ham hock?
A: Try a few strips of chopped bacon. It adds a lovely smoky taste.

Q: Can I double the recipe?
A: Of course. Use a very big pot so it does not bubble over.

Q: Any optional tips?
A: A dash of hot sauce at the end is my secret.
Fun fact: The liquid from cooked greens is also called pot likker! Which tip will you try first?

Share Your Kitchen Success

I hope this recipe warms your home. It has warmed mine for many years. Cooking for people is an act of love.

I would love to see your beautiful bowls of pot likker. Your photos inspire me and our whole cooking community. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.