Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who've had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stew-like soup with cornbread, pickle relish and diced sweet onion.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
- 1 pound pinto, yellow-eyed or other dried beans, sorted and rinsed (2 1/2 cups)
- 12 cups water
- 8 ounces finely diced ham (about 1 1/2 cups)
- 1 medium onion, peeled
- 1 clove garlic, peeled
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper
Place the beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 - 2 hours. If necessary, add an additional 1/2 - 1 cup water while simmering to keep the beans just submerged in cooking liquid.
Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
244 calories; 2g total fat; 1g total saturated fat; 16mg cholesterol; 531mg sodium; 37g carbohydrates; 12g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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