How 'bout fatback? I've had a lot of veggies and beans cooked with fatback and served to me in my time (at just about any cross roads restaurant in the south before about 1980, and a few still do it). At home I'm more likely to add a dash of olive oil and maybe hickory seasoning.

A note about dried beans and peas; don't add any salt until they are about as soft as you want. It seems like they won't soften much after salt is added. Pressure cookers are great for beans too.

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JWithnell
Member Bethel OPC
Virginia