Soup Beans and Cornbread is a traditional Southern dish that is a great meal to make when it is colder and the evenings are wintery. It can be made with pinto beans, Great Northern beans, butter beans or black-eyed peas. This recipe uses dried beans (soaked overnight) but ready-to-use non-soak beans are just as good.
1 pound of dried Great Northern beans
2 cups of diced cooked ham
1 large white onion
1 tsp of crushed garlic
Salt – generous pinch
Pepper – generous pinch
1. Soak the beans and onion overnight in water (completely cover with a couple of inches). Once ready, drain but leave a bit of the water for flavour.
2. Place the beans, cooked ham, garlic, salt and peepr in a saucepan, cover with water (again by about 3-4 inches) and bring to boil.
3. Simmer for about an hour or until the beans are really soft.
4. Serve in a bowl with some cornbread (we had some previously made, and a good recipe for them can be found here).
Have you ever tried soup beans? Do you have other ingredients you add? Let me know your thoughts!