West Virginia Soup Beans and Cornbread
Pinto beans simmered low and slow with a piece of cured pork until the broth turns rich and creamy, ladled over crumbled skillet cornbread. It's the backbone meal of Appalachian West Virginia, humble and filling.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Large soup pot
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 10
- carbs
- 58
- protein
- 20
- calories
- 420
Instructions
- 1
Drain the soaked pinto beans. Put them into a large pot with the ham hock and water.
- 2
Bring the liquid to a boil. Turn the heat down to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally.
- 3
Stir in the diced onion and garlic once the beans begin to soften.
- 4
Season with salt and pepper after the beans are tender. Simmer for 20 more minutes so the flavors blend.
- 5
Take out the ham hock and pull off any good meat. Stir the meat back into the pot.
- 6
To make the cornbread, heat the bacon grease in a cast-iron skillet in a 425°F oven until shimmering.
- 7
Whisk the cornmeal, baking powder, buttermilk, and egg together. Pour the batter into the hot skillet.
- 8
Bake for 18 to 20 minutes until golden and set. Cut into wedges and serve with bowls of soup beans.
Chef's tips
Soak the beans overnight to shorten cooking time. Wait to add salt until the beans are tender, or they will stay tough.
Storage
Refrigerate in a covered container up to 5 days; the beans thicken further and taste better the next day.
Reheating
Warm gently on the stovetop over low heat, adding a splash of water to loosen the broth.
Common mistakes to avoid
- •Boiling the beans too hard, which breaks them apart
- •Adding salt before the beans are tender, which keeps them firm
Serving suggestions
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