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Appalachian soup beans
Slow-simmered pinto beans with cornbread and onion
Soup beans, a pot of brown pintos simmered all afternoon until the broth turns thick and creamy, are the everyday supper of the coal-country hollows of Kentucky and West Virginia, served with cornbread, raw onion and chow-chow. Most mountain cooks add a ham hock or salt pork; this meat-free pot gets its savour from browned onion, garlic and a little smoked paprika. Chef's tip: mash a ladle of beans against the pot side near the end to thicken the 'pot likker'.
- Total time
- 165 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Fresh ingredients (3)
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Method
0/5 doneStep 1: Drain and rinse the soaked 1 ⅛ lb dried pinto beans.
2 minStep 2: Heat the 3 tbsp vegetable oil in a large pot and fry the 1 onion over a medium heat for 10 minutes until golden. Add the 3 cloves garlic and 1 tsp smoked paprika for 1 minute.
11 minStep 3: Add the beans, 2 bay leaves and 8 ¼ cups water. Bring to the boil, skim, then simmer half-covered for 2–2½ hours, stirring now and then and adding hot water if needed.
140 minStep 4: Salt only once the beans are completely soft, then add the 2 tsp salt and 1 tsp black pepper. A common mistake is salting early, which can keep the skins tough.
2 minStep 5: Mash a ladleful against the side of the pot and stir through to thicken. Serve in bowls topped with 1 white onion, with cornbread on the side.
5 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 16 g
- Carbs
- 48 g
- Fat
- 4 g
- Fibre
- 16 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does appalachian soup beans take?
- About 165 minutes in total: 15 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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