Ingredients

• 10 oz. skinless pork fatback, rinsed in cold water, and cut into 1” pieces
• 12 cups chicken stock
• 1 tbsp. kosher salt, plus more to taste
• 1 tsp. Accent flavor enhancer
• 1 tsp. crushed red chili flakes
• ¹⁄₂ tsp. freshly ground black pepper
• 4 carrots, minced
• 4 stalks celery, minced
• 2 large Vidalia onions, thinly sliced
• 2 fresh or dried bay leaves
• 1 lb. dried Mother Stallard or pinto beans, soaked overnight and drained
• 2 tbsp. apple cider vinegar
• 2 scallions, thinly sliced

Instructions

1. Bring fatback, stock, salt, the Accent, if using, the chile flakes, pepper, carrots, celery, bay leaves, and onions in an 8-qt. Dutch oven. Reduce heat to medium; cook, covered for 30 minutes. Add beans; return to a boil. Reduce heat to medium; cook, covered, until beans are very tender, about 2 hours, and let cool. Chill soup overnight. The next day, reheat soup over medium-high; cook, stirring and mashing up beans with a potato masher, to make a creamy soup. Stir in vinegar and salt; serve in bowls and garnish with scallions.