"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 cornbread, greens (such as boiled cabbage, cauliflower, 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.


Ingredients:


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.


Enjoy!

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