Monday, March 28, 2011

"Soup Beans"

The is one of the oldest most traditional southern meals there is. I literally crave it. I mean I get a hankering for it so strong, nothing else will do. Yes, I just used the word hankering. I told you I was country. I have grown up eating this wonderful dish and I am not sorry. I serve this with fried potatoes, collard greens and of course, cornbread.  I have tried to make my husband share my love of this fine meal yet he has not crossed over. (He doesn't like any bean) It makes a great main dish, or side dish, and leftovers can be used to make refried beans. They do take time to cook, so plan accordingly. Proving that you can find anything on the internet here is the definition on Wikipedia:

Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring.1 Soup beans are usually served with cornbreadgreens (such as boiled cabbagecauliflower, or fried saurkraut and weenies), corn (whole or sweet), and potatoes (stewed or fried) and may be topped with raw chopped onions. The meal is often topped with pickle relish. Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.

The next time the world seems to be moving to fast, put on a big ol' pot of beans. Just like my grandmama did.


4 cups dry pinto beans
4 slices thick cut bacon ( you can also use ham hock, salt pork, or diced ham)
1 teaspoon salt or to taste
1 teaspoon ground pepper

Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 -3 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste.


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  1. I want to make these in a slow cooker, but would need them to cook all day while I'm at work... can you give me tips for that? :-)

  2. Absolutely! First place the beans in a bowl and cover them with water by an inch and soak overnight; drain. Place beans in the crockpot and cover with fresh water by 2 inches. Add ham, ham hock, or bacon. Cook on low 8-10 hours. If possible stir every so often, if not, it's ok. Season with salt and pepper to taste when finished cooking. Enjoy!