Soup Beans and Fried Corn Bread

Ingredients:

Dried Pinto Beans (about 3 cups make enough for 4-6 servings)
Water
Pork Fat Back or Pork Belly
salt/pepper

Directions:


Many people soak their dried beans in water overnight...it is said to help decrease the gas forming sugars. Run Run water over the beans to wash thoroughly and remove any dirt/ floating beans or flecks of debris and soak overnight. Then rinse again before cooking.

Fill a large pot with enough water to be about 5-6 inches above the amount of beans you are using. Add the fat-back to the water, bring to a boil and continue to boil for about 15 minutes. Then add the beans, add a little salt, bring the water back to a boil, then reduce to a simmer and let cook for about 1 1/2 - 2 hours. Be sure to check the water level and add water only after the beans have soaked up a great deal of the liquid. The water should stay a few inches above the beans.

Stir now and then to make sure cooking is even. Taste to adjust the seasoning. Eventually, the water will be gravy-like. These are even better the next day after melding the flavors in the refrigerator overnight.

What is a pot of beans without corn bread? See my cornbread recipe posted earlier today or make it this way.....

Fried Corn Bread

Ingredients:

1 cup Medium grind Organic Corn Meal
1/2 cup Flour
1 egg
3/4 cup Buttermilk
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon Crisco Shortening or "Lard"
salt/pepper to taste

Directions:

Combine all ingredients, except the Crisco, in a bowl, whisk together and leave for a few minutes so the cornmeal will soak up the buttermilk. Melt the Crisco in a skillet (cast iron is preferred) over Medium heat. Drop small ladles of the batter onto the hot oil. When the edges are crisp, flip the cornbread over and continue to cook until browned and crispy on the other side.

Remove each piece as it's done and drain on a towel. Serve warm, and can be stored in the refrigerator and toasted for later.