Soup Beans: A Kentucky Classic

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scrumptiouschef
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2013/12/02 16:32:40 (permalink)

Soup Beans: A Kentucky Classic

In households across Kentucky, this is the most common, sustenance food served on a near-nightly basis. It's cheap, delicious and will never go out of fashion.
 
* Add two pounds pinto beans to four quarts of pork stock
* Bring to boil
* Cook at boil for two hours
* Reduce to simmer
* Simmer two hours more or til beans are tender
* Adjust flavors with salt and pepper
Voila!
 
You now have one of the real genuine Mountain Soul Food dishes in your repertoire.
backstory:http://www.scrumptiousche...cky-Recipes-Soup-Beans
#1

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    lleechef
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    Re:Soup Beans: A Kentucky Classic 2013/12/02 17:05:04 (permalink)
    Sounds just like a method for cooking pintos that Bushie (RIP) posted here many years ago except he threw in a ham bone or ham hock, but the pork stock would take care of that.  At the end, he would add 1 chopped jalapeno (optional).  I have made these many times over the years and I absolutely love them.  I soak the beans overnight to shorten the cooking time a little.  These beans rock!!! 
    #2
    MellowRoast
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    Re:Soup Beans: A Kentucky Classic 2013/12/02 17:13:22 (permalink)
    Many thanks for the post.  I'm gonna make 'em.
    #3
    Uncle Groucho
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    Re:Soup Beans: A Kentucky Classic 2013/12/02 17:23:39 (permalink)
    I use a pressure cooker and its done in 30 minutes, refrigerate and reheat the next day. I only soak the beans to see if anything floats.
    #4
    lleechef
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    Re:Soup Beans: A Kentucky Classic 2013/12/02 17:41:27 (permalink)
    A funny story about Bushie's beans happened to me in Desert Hot Springs, CA.  My friend and I went down there to his parent's place.  We decided to invite some friends over, smoke some ribs, make collard greens and Bushie's beans.  I found a bag of pintos in the pantry.  Soaked them overnight.  Started to cook them in the afternoon.  After 2 hours they were hard as rocks.  Another hour....still like rocks.  So I got out the pressure cooker and cooked them 30 mins.  Still like rocks.  I ran to the store, got another bag of pintos, put them in the pressure cooker and they were done just in time.  We figured in the hot desert summer, those beans got petrified!!!!  " />
    #5
    tcrouzer
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    Re:Soup Beans: A Kentucky Classic 2013/12/02 19:00:55 (permalink)
    Most likely the beans were old - very, very, very old.
    #6
    lleechef
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    Re:Soup Beans: A Kentucky Classic 2013/12/02 20:44:02 (permalink)
    tcrouzer

    Most likely the beans were old - very, very, very old.

    Actually I think she bought them the previous winter.  But sitting in a pantry all summer when it's 120 degrees outside........one can only imagine the temp. inside a double-wide.  Very, very, very HOT!!
    #7
    scrumptiouschef
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    Re:Soup Beans: A Kentucky Classic 2013/12/03 12:54:04 (permalink)
    Working on a Vietnamese version of soup beans later today.
    #8
    Route 11
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    Re:Soup Beans: A Kentucky Classic 2013/12/03 13:07:18 (permalink)
    Sounds good! I like to use some Turner ham for flavoring mine, or the bacon pieces from Trader Joe's.
    #9
    scrumptiouschef
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    Re:Soup Beans: A Kentucky Classic 2013/12/03 13:38:57 (permalink)
    What is this Turner Ham you speak of?
    #10
    Route 11
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    Re:Soup Beans: A Kentucky Classic 2013/12/31 12:31:24 (permalink)
    A sweeter version of salty Virginia ham, from scenic Fulks Run VA.
    #11
    carolina bob
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    Re:Soup Beans: A Kentucky Classic 2013/12/31 18:25:38 (permalink)
    Thanks to my late mother who was a farm girl from eastern Kentucky, I grew up with pintos and corn bread, sided by fried potatoes and fatback slices. It's been a while since I've had this Appalachian delicacy, but I have mom's recipe so maybe I'll try throwing it together sometime.
    #12
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