Non-VegetarianSouthern cuisine Main Course

Blue Ridge Soup Beans and Cornbread

Name: Blue Ridge Soup Beans and Cornbread
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb Pinto beans; 6 oz fatback; 1 Onion; 6 cup Water; Salt; 1 cup Cornmeal; 1 Egg; 1 cup Buttermilk; 2 tbsp bacon grease

Simmered pinto beans with fatback, a staple mountain supper across western North Carolina served alongside skillet cornbread.

🇺🇸United States· North Carolina

Prep: 15 min
Cook: 180 min
Total: 195 min
Servings: 6
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Dutch oven
•Cast-iron skillet

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 12
carbs: 48
protein: 16
calories: 380

Instructions

1
Drain the soaked pinto beans. Put them in a Dutch oven with the fatback and water.
2
Bring the pot to a boil. Lower the heat and simmer uncovered for 2.5-3 hours, stirring occasionally.
3
Add the onion partway through cooking. Season with salt and pepper once the beans are nearly tender.
4
Keep simmering until the beans are soft and the broth thickens slightly.
5
Meanwhile, preheat your oven to 450°F with a cast-iron skillet and bacon grease inside.
6
Whisk the cornmeal, egg, and buttermilk together until smooth.
7
Pour the hot bacon grease into the batter and stir. Pour the batter back into the hot skillet.
8
Bake for 20-25 minutes until golden brown. Serve alongside the warm soup beans.

Chef's tips

Soak the pinto beans overnight for even cooking and a creamier pot liquor (the flavorful bean broth). Simmer gently on low heat to keep the beans whole and tender.

Storage

Refrigerate up to 5 days or freeze the beans up to 3 months.

Reheating

Reheat gently on the stovetop, adding water or broth if the beans have thickened too much.

Common mistakes to avoid

•Skipping the overnight soak, which causes the beans to cook unevenly
•Not adding enough salt and pepper to the pot liquor (the bean broth), which gives the dish its rich flavor

Serving suggestions

Serve with chopped raw onion and a spoonful of chow-chow (a tangy pickled vegetable relish)Crumble warm cornbread directly into your bowl of soup beans