Cherokee Tribal Food Distribution Program

Bean and Hominy

Beans and Hominy

Nakoa Chiltoske
Course Dinner, Lunch


  • Dried hominy corn
  • Baking soda or Hickory ash
  • Kidney beans
  • Cubed lean salt pork
  • Water


  • Place dried corn in a pot. Add boiling water to cover the corn and a generous spoonful of baking soda. This will give the corn a yellow color. Optional: use hickory ash instead.
  • Let the corn become plump and soft, but not falling apart.
  • Transfer the corn to the sink and rinse with cold water.
  • Rub the corn between your hands to remove the hull.
  • Rinse the corn three times to ensure that it’s clean.
  • In a large bowl or pot, soak the kidney beans in water until they are fully rehydrated.
  • In a separate pot, boil the soaked kidney beans with cubed lean salt pork (not the heavily salted variety). Do not add salt as this dish gets its salt from the meat.
  • Add the hominy to the pot of beans and pork. Simmer 30 min to allow flavors to meld.
Keyword beans, hominy, pork

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