Unleashing my inner redneck
I periodically need reminding of my hillbilly roots, I typically do this by enjoying some fine southern cuisine. Today’s culinary selection is a true southern staple, pinto beans. Stuff needed:
Large pot
Water
Dried pinto beans
Onion chopped
2 – 3 Bay leaves
Either a Ham hock, soup bone, or some salt pork fatback
The quick method: Put beans in pot, boil on high heat for 10 minutes, strain. Add enough water to clear the beans by about an inch or two. Add remainder of ingredients and bring to a boil. Lower heat to medium and let gently boil for a few hours or until beans are tender.
Over night method: Bypass the boiling for 10 minutes and soak the beans in a large pot over night. The next morning, strain. Add enough water to clear the beans by about an inch or two. Add remainder of ingredients and bring to a boil. Lower heat to medium and let gently boil for a few hours or until beans are tender.
With pinto beans, you must have corn bread. Seriously, it’s a law or something.
June 12th, 2004 at 3:09 pm
What, no fried ‘taters and onions??
Philistines…
June 12th, 2004 at 3:20 pm
How about some string beans cooked with potatoes and sidemeat. And add a slice of tomato, onion, and cucumber on the side.
For a slight twist, on Sunday the families are coming over for grilled bratwurst with sauerkraut (German cabbage), coleslaw (Southern cabbage), potato salad (southern, not German), cornbread, beer (mostly Budweiser, the Germanic-sounding American beer preferred by southerners), and schnapps. The southern take on German food.
June 12th, 2004 at 11:59 pm
Maybe it’s psychosomatic, but I find that if I soak the beans before hand, it lessens the gaseous after effects.
If that’s what you’re looking for.
June 13th, 2004 at 12:06 am
I don’t use bay leaves, and for pork I normally use a slice of raw bacon (because it’s what I have on hand) and a tablespoon and a half or so of salt. And I often cook them in a crock pot. That works quite well.
But you’re absolutely correct about the cornbread. It is, I believe, a law.
June 13th, 2004 at 8:10 pm
The ham hock should, of course be smoked; some groceries around here have them plain. Due to the range of tastes in the extended household, the hot sauce is on the table to be added per serving; I would pour it in when cooking is nearly complete.
I hate to tell you this, but the reason for the cornbread is explained by the earthy-crunchy crowd. Corn and beans amount to an amino acid balance. Together they give you the complete protein value of meat.
June 14th, 2004 at 10:22 am
The beans and cornbread may well provide a peachy balance, but they are better explained by the fact that during Reconstruction most Southrons couldn’t afford anything but the cheapest foodstuffs, dried beans and corn meal, traditional slave rations.
A small chunk of fatty meat for flavor was a luxury.