Appalachian Soup Beans and Cornbread
Pinto beans simmered slowly with cured pork, served with skillet cornbread, a mountain staple meal.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Dutch oven
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 9
- carbs
- 42
- protein
- 16
- calories
- 320
Instructions
- 1
Soak the pinto beans in water overnight. Drain the water completely.
- 2
Put the beans, ham hock, onion, and 6 cups water into a Dutch oven.
- 3
Bring to a boil on the stovetop. Lower heat and simmer partly covered for 2 to 2.5 hours until beans are tender.
- 4
Stir in salt and pepper near the end of cooking.
- 5
Meanwhile, heat the bacon grease in a cast-iron skillet inside a 425°F oven.
- 6
Whisk the cornmeal, buttermilk, and egg together. Pour the batter into the hot skillet with the melted grease.
- 7
Bake the cornbread for 20-25 minutes until golden on top and set in the center.
- 8
Serve the soup beans hot with wedges of cornbread.
Chef's tips
Soaking beans overnight helps them cook evenly, though you can skip it and simmer longer. A ham hock or piece of streaked meat gives the broth its rich, savory flavor.
Storage
Refrigerate up to 5 days or freeze up to 3 months; flavor improves overnight.
Reheating
Reheat gently on the stovetop, adding water if the beans have thickened too much.
Common mistakes to avoid
- •Adding salt too early, which makes the bean skins tough.
- •Boiling too hard instead of simmering gently, which can burst the beans.
Serving suggestions
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