Stewed Beans

Soak 2 cups of dried beans in cold water overnight, then drain and rinse thoroughly.

Dice the onion, carrot, turnip, and potatoes into bite-sized pieces, keeping them separate.

Cut the salt meat into small chunks, removing any excess fat if desired.

Place the drained beans and salt meat in a large pot and cover with fresh cold water by about 2 inches.

Bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes, skimming off any foam that rises to the surface.

Add the diced onion, carrot, and turnip to the pot and stir well.

Simmer for another 25 minutes until the vegetables begin to soften.

Add the diced potatoes and stir to combine evenly throughout the pot.

Continue simmering for 20 minutes until the potatoes are tender and the beans are fully cooked.

Taste the stew and adjust seasoning with salt as needed, keeping in mind the salt meat has already added saltiness to the broth.

Ladle the stewed beans into bowls and serve hot with crusty bread.