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.