Appalachian Soup Beans
Over the weekend, I made a pot of soup beans. My grandmother made them with Cornfield beans, but I made mine with pintos. They are easy to make and I thought I would share the recipe for this decidedly country dish.
1 - pound of dried beans (I like cornfield beans best, but pintos worked fine)
1 - small piece of meaty salt pork
Rinse the beans well and be sure no pebbles or debris are in the beans. Cover them with cold water (an inch of water above the beans) and let set over night. (You can also bring them to a boil and let them soak for 1-2 hours.) Drain and rinse well.
Cover with fresh water to an inch over the beans again. If you do not like salty beans, rinse the salt pork. Score the salt pork and place fat/meat side down into the beans. Add black pepper. (maybe 2 teaspoons or more depending on taste.)
Bring to boil and simmer for 2 or 3 hours. Add water, if needed. Stir occasionally less they stick to the bottom. If the salt pork is meaty, remove the fat from the meat, chop the meat, and add back to the beans. Discard the fat.
That's it! If you want, you can cook longer so the beans start to cook apart. Or you can mash a bit of the beans and allow the mashed beans to thicken the soup some.
I serve it with cornbread (without sugar) and some small green onions. Fresh tomatoes. Fried potatoes. Anything rounds out a meal.
Does anyone have any other favorite country bean recipes?
A little bit Ginger. A little bit Mary Ann.