Soup beans and cornbread.
Tonight is Great Northern beans. Very simple, very easy, and definitely affordable. Soak your beans overnight if you can. Rinse and then put into a pot of water to boil. You can also rinse them off and put them in a pot of water and hard boil for an hour, then dump the water, rinse the beans, and start off with the beginning.
Pot of water to cover the beans and then some. Season with salt, pepper, onions, garlic, and if you have a ham bone or salt pork add that. Let it all come to a boil and reduce heat to medium. It should still have a nice boil to it, just not hard. Check it often as the water will boil down. Simply add a little more water to the pot. It should cook for about 3 - 4 hours. Check your beans at this time by pulling a few into a spoon and blow on it. If the skin peels back from the beans they should be done. Taste it.
You can turn your beans down to low or turn them off completely and make your cornbread.
SWEET SOUTHERN CORNBREAD
PREHEAT OVEN TO 400.
2 CUPS CORNMEAL
1 CUP SELF RISING FLOUR
¼ CUP DOMINO SUGAR
1 EGG
3 TBSP. OIL (I USE LEFTOVER BACON GREASE) + 1 TBSP.
MILK - JUST ENOUGH TO MAKE CONSISTENCY OF CAKE BATTER BUTTERMILK IS BETTER FOR TASTE IF YOU HAVE IT.
IRON SKILLET --- 8 - 10 INCH
FIRST, ADD 1 TBSP. GREASE TO YOUR IRON SKILLET AND PUT IT IN THE OVEN AND LET HEAT UP. WHILE IT IS HEATING MIX ALL INGREDIENTS TOGETHER MAKING SURE IT IS MIXED THROUGH. WHEN MIXED IT WILL HAVE A CAKE BATTER CONSISTENCY.
REMOVE SKILLET FROM OVEN AND POUR BATTER INTO HOT SKILLET. PUT BACK IN OVEN AND BAKE UNTIL TOP IS GOLDEN BROWN AND WHEN YOU INSERT A TOOTHPICK OR A KNIFE IT COMES OUT CLEAN.
THERE’S JUST NOTHING LIKE A GOOD POT OF BEANS AND SOME CORNBREAD ON THE SIDE. WATCH CAREFULLY BECAUSE NOT EVEN LOVE CAN FIX BURNT CORNBREAD.
** YOU CAN ALSO ADD OPTIONAL ITEMS TO CHANGE UP THE FLAVOR TO YOUR PERSONAL TASTES.
(JUST A FEW IDEAS)
1 CUP WHOLE KERNEL CORN
1 CUP SHREDDED CHEESE
2 TBSP. CUMIN
CHOPPED JALAPENO PEPPER
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