I have cooked, at this point in my life, probably tons of beans. Inexpensive, filling fare that will fill a family's belly. When I was po' folks, raising a hungry family, a pot of beans went a long way toward balancing the family budget. Now that I'm a bit more comfortable, a pot of beans is a comfort food.
A commenter notes:
I've read that a pot of beans was often made on Mondays (laundry days), the meal basically cooking unattended for the most part.
That is true. But, there are a couple of considerations. First, beans will scorch, that one bean laying ont he bottom of the pot will scorch and taint the entire population. Stir occasionally, to get the beans off the bottom. Second, you will have to add water, so keep a little pot on the stove to add hot water when neded. Adding cold water to the pot kills the simmer, and you want those beans on a low simmer.
Aeasong is important, to your taste. All that beans NEED is a bit of salt, but add what you like. Those are your beans, so make them like you want them. A bit of meat helps. I like to use sausage, but I've also used bacon, or salt pork, or even browned hamburger.
I used to soak my beans overnight, but not anymore. I've never seen the value, and nowadays I simply put the beans in a crock pot before bed, turn it on LOW, add plenty of water, and go to sleep. When I get up to make coffee, give them a stir and add a little water. Taste the broth and adjust he seasoning. They will be ready for lunch.
Don't know what type of beans are the fare in your part of the country. For my family (IN, immigrated from TN during the depression) it's navy beans...cooked with a ham hock or leftover bone from a ham for flavor and paired with cornbread.
ReplyDeleteIt was a staple for my dad's large family during the depression...everything in it they grew themselves except some of the seasonings (salt, sugar, etc).
I've carried on the family tradition. We have the traditional turkey for Thanksgiving, but on Christmas, it's a ham. We put the leftover bone with meat scraps in the freezer and during the depths of winter (usually sometime in late January) it goes in a giant pot of navy beans, we bake up a batch of cornbread in the biggest cast iron pan we own and that's what we eat for dinners for about a week.
Comfort food at its finest.
Pinto beans in south Texas is the tradition. A clay pot (or cast iron legless Dutch oven if the need is larger) over a low heat stove works well. Yes, monitor the water at least every half hour and a cup of microwaved water is done. Spices here are added when meal is nearly done and they depend on individuals wants. i like some octane and some sliced jalepeno and dash of cayenne is added about 15 minutes of finish line.
ReplyDeleteI don't use bowls for beans - I prefer a cup for easier consumption as well as a round soup spoon. I often drink the broth prior to eating the beans. Getting persnickity in my old age I guess.
We always had a Honeybaked Ham when my mother cooked and I continued on with it for the holidays. Always used the bone and left overs for the same. Beans, ham and cornbread. About 5 years ago daughter went in for her allergist and ran the test with ham/pork being in the top 3 of her allergies. Drat, there went the honeybacked. And as it's just me now I won't buy one, even their smallest as it be a year's worth of meals.
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