There’s something magical about recipes that transport us back to cherished memories, enveloping us in the warm embrace of nostalgia. For those who grew up in or near the Appalachian region, few dishes evoke that feeling quite like a hearty bowl of soup beans paired with a skillet of golden cornbread. This simple yet comforting meal has deep roots in Southern kitchens, where it has been passed down through generations as a symbol of hospitality, resourcefulness, and community.
The Heart and Soul of Soup Beans
Soup beans are more than just a meal; they represent a way of life that values simplicity and making the most of available ingredients. Traditionally, pinto and red kidney beans are simmered low and slow with ham hocks or turkey bacon to infuse the dish with rich, smoky flavor. The addition of chopped onions and garlic further enhances the depth of the dish, while a sprinkle of spring onions at the end provides a burst of fresh brightness.
The magic lies in how these humble ingredients come together to create a dish that’s greater than the sum of its parts. The beans become creamy, the broth is savory and aromatic, and the smoky meat adds a heartiness that makes this meal perfect for cool evenings.
The Perfect Pairing: Cornbread
No pot of soup beans would be complete without a side of cornbread. This Southern staple, with its golden crust and tender crumb, is the ideal companion to soak up the flavorful broth. Its subtle sweetness and satisfying texture balance the savory beans beautifully.
Making cornbread from scratch is easier than you might think. With a simple mixture of cornmeal, flour, baking powder, a touch of sugar, milk, egg, and vegetable oil, you can create a warm, buttery skillet of cornbread that’s ready in just 20-25 minutes. Baked to a perfect golden brown, it’s hard to resist sneaking a slice before the meal begins.
Bringing It All Together
Here’s how to make this classic pairing:
Ingredients for the Soup Beans:
- 1/2 bag pinto beans
- 1/2 bag red kidney beans
- 1-2 ham hocks or 4 strips of turkey bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 2-3 spring onions, chopped
- Salt and pepper to taste
- 6 cups water or chicken broth
Instructions for the Soup Beans:
- Rinse the pinto and red kidney beans thoroughly and soak them overnight in a large pot of water.
- Drain and rinse the beans again. Add them to a large pot with 6 cups of water or chicken broth.
- Add the ham hocks or turkey bacon, chopped onion, and minced garlic to the pot. Stir well to combine.
- Bring the pot to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.
- Season with salt and pepper to taste, and stir in the chopped spring onions just before serving.
Ingredients for the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
Instructions for the Cornbread:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
- Add the milk, egg, and vegetable oil, stirring until the batter is smooth.
- Pour the mixture into a greased cast iron skillet or baking dish.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve warm alongside the soup beans.
Savoring Southern Comfort
With every spoonful of savory soup beans and every bite of crumbly cornbread, you’re savoring a piece of Southern history and tradition. This meal is perfect for bringing people together, warming hearts, and sharing stories. Whether you’re revisiting childhood memories or discovering this classic for the first time, the simple goodness of soup beans and cornbread is sure to make you feel right at home.
Savory Southern Soup Beans with Cornbread
Description
Transport yourself to the heart of the Appalachian Mountains with this comforting and traditional soup bean recipe, paired perfectly with a savory skillet of cornbread. A beloved staple from my childhood, these beans are simmered to perfection with hearty ham hocks or turkey bacon and a mix of pinto and red kidney beans. This dish is not just a meal; it’s a warm embrace of Southern hospitality.
Ingredients
– 1/2 bag pinto beans
– 1/2 bag red kidney beans
– 1-2 ham hocks or 4 strips of turkey bacon
– 1 onion, chopped
– 2 cloves garlic, minced
– 2-3 spring onions, chopped
– Salt and pepper to taste
– 6 cups water or chicken broth
For the Cornbread:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 cup sugar
– 1 cup milk
– 1 egg
– 1/4 cup vegetable oil
Instructions
1. Rinse the pinto and red kidney beans thoroughly and soak them in a large pot of water overnight.
2. Drain and rinse the beans again. Add them to a large pot with 6 cups of water or chicken broth.
3. Add the ham hocks or turkey bacon, chopped onion, and minced garlic to the pot. Stir well to combine.
4. Bring the pot to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beans are tender and the flavors meld together.
5. Add salt and pepper to taste, and stir in the chopped spring onions just before serving.
For the Cornbread:
1. Preheat your oven to 400 F (200 C).
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. Add the milk, egg, and vegetable oil, and stir until the batter is smooth.
4. Pour the mixture into a greased cast iron skillet or baking dish.
5. Bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted comes out clean.
6. Serve the warm cornbread alongside the soup beans for a complete Southern experience.