Maison Rustique
06-26-2007, 08:50 PM
(http://www.otwa.com/community/showthread.php?t=20467)
jayne Oct-29-04 11:19 AM
Beans and Cornbread
Here's how we do it at our house:
Beans
1 lb dried pinto beans
1/4 lb salt pork, cubed (This AIN'T bacon.)
Place beans in a large pot. Rinse until water runs clear.
Cover beans with fresh water.
Bring to a roiling boil.
Remove from heat and let stand 1 hour.
Return to low heat. Add salt port and simmer for 1 hour or until beans are done. Add water as necessary to keep beans covered.
Cornbread
2 cups flour, sifted
6 Tbsp. butter
2 cups cornmeal
4 tsp baking powder
1 tsp salt
2 eggs
1 to 1-1/2 cups milk
In a mixing bowl, cut butter into flour.
Add cornmeal, baking powder and salt. Mix.
Make a well in the middle and add the eggs and 1 cup of milk. Stir until blended. Don't overstir. It doesn't need to be completely lump free.
Add more milk until consistency is like pancake batter.
Pour into a greased 9-inch pie plate. Glass is best. Cook at 450 for 20-25 minutes or until done in the middle.
To Serve
Scoop beans onto plate. Top with chopped onion, sliced jalapenos, or hot sauce to taste. Add a wedge of cornbread on the side.
Or, in true Southern style....
Crumble cornbread over seasoned beans. Mix until the cornbread absorbs the bean juice. Eat.
For cornbread without beans, slice a wedge lengthwise. Add butter and sliced onion. Enjoy with a glass of milk. Substitute buttermilk if desired.
maison rustique Oct-29-04 11:23 AM
:tasty: That sounds sooooooo good. It's a chilly gray day and a nice hot bowl of beans sounds like just the thing to warm me up.
Crows Nest Oct-31-04 05:34 PM
jayne, seeing as how DH & I are transplanted Southerners, we cook our pinto beans the same way you do. As far back as I can remember, in our part of the woods, this dish was referred to as "soup beans". However, here in the West it's hard to get good salt pork. So, we substitute smoked ham hocks when forced to. Our cornbread recipe is basically the same...like you, we never use sugar in our cornbread as many people prefer. Actually, we like it better without the sugar. But, then, I think you would have to be a true Southerner to appreciate the no sugar part.
So, I'm thinking, even though I'm on a low-carb diet, that I need to fix a pot of "soup beans" soon! It is a perfect dish for the cool weather that we are now experiencing. As as side dish, we love "mixed pickles" and fried potatoes.
jayne, what do you serve with your beans?
jayne Oct-31-04 06:29 PM
Smoked ham hocks are good. I keep the scraps from holiday hams wrapped tightly in the freezer and use them, too.
The main difference when using salt pork is that you don't have to season the beans at all. No salt. No pepper. Just the salt pork.
I usually don't serve anything at all with beans and cornbread, except maybe a green salad on the side. Or a dollop of green tomato relish if I have it. The beans and corn together make a complete protein, so you don't really need anything else.
Never any sugar in the cornbread around here, either, unless I'm making cornbread sticks. The cornbread recipe is my grandmother's. I wish I had her recipe for red-eye gravy, too.
Then next-day leftover beans get served with barbeque and potato salad.
I also make bean soup in cold weather. I think I've posted that recipe before. It's basically 1 lb of mixed dried beans, 1 can of diced tomatoes, 1 small diced onion, 1 lb of browned sausage and the juice of one lemon.
gem Nov-08-04 09:52 AM
Alright that's it!
I saw this thread last week and it sounded so yummy -
Even though I should wait til this weekend when it's supposed to be colder
(low 70s for the high! BRRRR!) :D
I am making beans & cornbread for supper tonight.
I've never made 'real' beans before either, with the whole soaking dried beans deal, so wish me luck. (I'm going with NavyBeans, I love those with cornbread)
I'll be using Jiffy mix for mine though, sorry. :o
~ gem ~
senashton Nov-08-04 12:16 PM
We had beans last week when it got cold... may need another pot this week, too, as they are predicting 29 on Thursday night! :eek:
On a funny note, I sure wish someone had mentioned this little factoid when I made my first pot of beans... the XDH was from Missouri, and he told me how... so it was his own fault that those beans sorta curled our hair... :rolleyes: :D
Quote:
The main difference when using salt pork is that you don't have to season the beans at all. No salt. No pepper. Just the salt pork.
dove Nov-08-04 01:02 PM
Just thought of something that I learned the first time I made ham 'n beans.
Just because those bags of beans are small does not mean you need lots of bags of beans.
I had pots and pans and bowls full of beans when they were done ... what a mess. But dayum they were good!
:tasty:
gem Nov-09-04 04:50 AM
mmmm,mmmm,GOOD!
They were great!
I was proud, I felt like a real cook or something :o
Pam I was getting concerned after I read your post,
cause MrGem was out buying me a piece of saltpork
but I'd already salt&peppered the beans :eek:
Anyway I only used half of it,
and kept taste-testing and they were fine.
(whew!)
And I only used one small bago'beans and 4 of us ate
and theres still a big bowlful left ...
(plus a piece of ham & cornbread soooo guess whuts fer lunch?)
YaY for BEANS!
~ gem ~
Whitey Ford Nov-24-04 11:02 AM
Here's a cornbread recipe from a professional chef friend:
Cream together in a bowl or mixer:
1 cup sugar
1/2 cup softened butter
Add and beat until smooth:
2 eggs
2 egg whites
2 cups milk
tsp. baking powder
good pinch of salt & pepper
Then add:
2 cups flour
1 3/4 cups cornmeal
1/2 cup honey
Lastly:
bake at 400º F for 20-25 mins or until golden brown.
All times are GMT -7. The time now is 07:49 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
jayne Oct-29-04 11:19 AM
Beans and Cornbread
Here's how we do it at our house:
Beans
1 lb dried pinto beans
1/4 lb salt pork, cubed (This AIN'T bacon.)
Place beans in a large pot. Rinse until water runs clear.
Cover beans with fresh water.
Bring to a roiling boil.
Remove from heat and let stand 1 hour.
Return to low heat. Add salt port and simmer for 1 hour or until beans are done. Add water as necessary to keep beans covered.
Cornbread
2 cups flour, sifted
6 Tbsp. butter
2 cups cornmeal
4 tsp baking powder
1 tsp salt
2 eggs
1 to 1-1/2 cups milk
In a mixing bowl, cut butter into flour.
Add cornmeal, baking powder and salt. Mix.
Make a well in the middle and add the eggs and 1 cup of milk. Stir until blended. Don't overstir. It doesn't need to be completely lump free.
Add more milk until consistency is like pancake batter.
Pour into a greased 9-inch pie plate. Glass is best. Cook at 450 for 20-25 minutes or until done in the middle.
To Serve
Scoop beans onto plate. Top with chopped onion, sliced jalapenos, or hot sauce to taste. Add a wedge of cornbread on the side.
Or, in true Southern style....
Crumble cornbread over seasoned beans. Mix until the cornbread absorbs the bean juice. Eat.
For cornbread without beans, slice a wedge lengthwise. Add butter and sliced onion. Enjoy with a glass of milk. Substitute buttermilk if desired.
maison rustique Oct-29-04 11:23 AM
:tasty: That sounds sooooooo good. It's a chilly gray day and a nice hot bowl of beans sounds like just the thing to warm me up.
Crows Nest Oct-31-04 05:34 PM
jayne, seeing as how DH & I are transplanted Southerners, we cook our pinto beans the same way you do. As far back as I can remember, in our part of the woods, this dish was referred to as "soup beans". However, here in the West it's hard to get good salt pork. So, we substitute smoked ham hocks when forced to. Our cornbread recipe is basically the same...like you, we never use sugar in our cornbread as many people prefer. Actually, we like it better without the sugar. But, then, I think you would have to be a true Southerner to appreciate the no sugar part.
So, I'm thinking, even though I'm on a low-carb diet, that I need to fix a pot of "soup beans" soon! It is a perfect dish for the cool weather that we are now experiencing. As as side dish, we love "mixed pickles" and fried potatoes.
jayne, what do you serve with your beans?
jayne Oct-31-04 06:29 PM
Smoked ham hocks are good. I keep the scraps from holiday hams wrapped tightly in the freezer and use them, too.
The main difference when using salt pork is that you don't have to season the beans at all. No salt. No pepper. Just the salt pork.
I usually don't serve anything at all with beans and cornbread, except maybe a green salad on the side. Or a dollop of green tomato relish if I have it. The beans and corn together make a complete protein, so you don't really need anything else.
Never any sugar in the cornbread around here, either, unless I'm making cornbread sticks. The cornbread recipe is my grandmother's. I wish I had her recipe for red-eye gravy, too.
Then next-day leftover beans get served with barbeque and potato salad.
I also make bean soup in cold weather. I think I've posted that recipe before. It's basically 1 lb of mixed dried beans, 1 can of diced tomatoes, 1 small diced onion, 1 lb of browned sausage and the juice of one lemon.
gem Nov-08-04 09:52 AM
Alright that's it!
I saw this thread last week and it sounded so yummy -
Even though I should wait til this weekend when it's supposed to be colder
(low 70s for the high! BRRRR!) :D
I am making beans & cornbread for supper tonight.
I've never made 'real' beans before either, with the whole soaking dried beans deal, so wish me luck. (I'm going with NavyBeans, I love those with cornbread)
I'll be using Jiffy mix for mine though, sorry. :o
~ gem ~
senashton Nov-08-04 12:16 PM
We had beans last week when it got cold... may need another pot this week, too, as they are predicting 29 on Thursday night! :eek:
On a funny note, I sure wish someone had mentioned this little factoid when I made my first pot of beans... the XDH was from Missouri, and he told me how... so it was his own fault that those beans sorta curled our hair... :rolleyes: :D
Quote:
The main difference when using salt pork is that you don't have to season the beans at all. No salt. No pepper. Just the salt pork.
dove Nov-08-04 01:02 PM
Just thought of something that I learned the first time I made ham 'n beans.
Just because those bags of beans are small does not mean you need lots of bags of beans.
I had pots and pans and bowls full of beans when they were done ... what a mess. But dayum they were good!
:tasty:
gem Nov-09-04 04:50 AM
mmmm,mmmm,GOOD!
They were great!
I was proud, I felt like a real cook or something :o
Pam I was getting concerned after I read your post,
cause MrGem was out buying me a piece of saltpork
but I'd already salt&peppered the beans :eek:
Anyway I only used half of it,
and kept taste-testing and they were fine.
(whew!)
And I only used one small bago'beans and 4 of us ate
and theres still a big bowlful left ...
(plus a piece of ham & cornbread soooo guess whuts fer lunch?)
YaY for BEANS!
~ gem ~
Whitey Ford Nov-24-04 11:02 AM
Here's a cornbread recipe from a professional chef friend:
Cream together in a bowl or mixer:
1 cup sugar
1/2 cup softened butter
Add and beat until smooth:
2 eggs
2 egg whites
2 cups milk
tsp. baking powder
good pinch of salt & pepper
Then add:
2 cups flour
1 3/4 cups cornmeal
1/2 cup honey
Lastly:
bake at 400º F for 20-25 mins or until golden brown.
All times are GMT -7. The time now is 07:49 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.