Bean Soup and Cornbread
It’s finally that time of year, too chilly to not do something about it and too warm to fire up the wood stove. My cure is to cook something that takes hours on the stove topped off by turning on the oven. So that means bean soup and cornbread.
Bean soup takes some planning, you have to put the beans to soak the day before, then rinse and drain them before they’re ready to cook. But when you come in from digging post holes and cutting firewood the house smells wonderful and there’s a hot meal waiting.
I used 2 cups of dry navy beans to make soup for 3 meals, soak overnight (mine soaked for 24 hours), rinsed and drained
Ham bone, I had some natural pork hocks that cooked up beautifully
Carrots, I had a nice half a dozen medium sized ones from the garden, peeled and cut into bite sized pieces
Parsley, I chopped a couple of tablespoons but I’m partial to parsley
Chives, I was out of onions so I used a tablespoon or so of chopped chives from the garden for onion flavor
Garlic, 2 fat cloves chopped
Everything goes in a stock pot, cover with water plus and inch or two and set to simmer (just barely boiling) for several hours before you plan to eat. If it gets too thick add more water as needed. I started this batch while I cooked breakfast and the meat was falling off the hock bones by lunch. Reheated for dinner it was even better.
1 cup all purpose flour
¾ cup corn meal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
Mix dry ingredients and add:
1 tablespoon oil
1 cup milk
Pour into greased pie pan and bake at 400 degrees for 20 to 25 minutes.