I hope all of you enjoyed your Memorial Day weekend as much as I did. It’s wonderful to spend time with family while honoring and remembering the ones who have served our country and died for our right to be free. We live in such a great nation with so many freedoms we take for granted on a daily basis. I am proud to be an American and so proud of all those who serve and have served our country, including many of my own family members.
Although the recipe I am going to post has nothing to do with Memorial Day, I needed to take a moment to show thanks for those who have served and the freedoms we enjoy because of them.
Now, on to the delicious country dinner of beans and greens, which I’m quite certain any service man or woman would love! This dinner is one of my favorites, right up at the top with meatloaf. There is nothing like good ole country, stick to your ribs, beans and greens. And no dinner of beans and greens would be complete without corn muffins to sop up the soup at the end of your meal. I always dice up some onion to put in my beans, and for some reason, I always serve slices of cheddar cheese with beans. And, for goodness sake, make sure you throw some of the ham hock in your dish of beans. The whole combination of beans, greens, corn muffins, ham hock, onions, and cheese just seems to be perfect. Hope you enjoy!
Beans and Greens…A Country Staple
1 pound dry pinto beans
1 ham hock
salt and pepper, to taste
1. Place dry beans in a pot and cover with 6 to 8 cups of water. (Make sure to check your beans for little rocks before you start cooking.) Bring beans to a boil for 2 minutes and then remove from heat. Allow them to soak for 1 hour.
2. Now, you can either drain the water from the beans and rinse them, or not. I know that every recipe I’ve ever read tells you to drain and rinse. This soak and rinse method is supposed to make the beans cause less “uncomfortableness” after you eat them. (You all know what I’m talking about!) I’ve never noticed any difference in soaked and rinsed beans and soaked and non-rinsed beans. So, I just soak my beans to cut down on cook time, but do not rinse. I think it takes away a lot of the flavor of the beans to rinse them, but the choice is up to you.
3. Add the ham hock and salt and pepper to the pot. Cook the beans low and slow, stirring often, for about 4 hours. Always make sure the beans are covered with water, at least 2 inches above the beans. Cooking the beans slowly, and on low heat, makes for a richer soup and keeps the beans from busting.
These greens came straight from our box garden. There’s nothing like eating fresh greens and knowing what goes in them and where they came from. Since I garden organically, I know that absolutely no pesticides touched my greens. And they are so very yummy!
1 bunch of fresh (or frozen) collard greens
2 cups water
4 Tbsp. butter
1 ham hock (from pinto beans)
1 Tbsp. sugar
salt and pepper, to taste
1. Separate the stems from the leaves and throw the stems away. Wash leaves in cold water.
2. In a large skillet, combine water, butter, ham hock (just steal the one in your beans), sugar, and salt and pepper. Bring to a boil and add the collard greens. Simmer over medium heat for about 1 hour, or until tender.
1 large egg
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 cups Buttermilk Self-Rising Corn Meal Mix
1. Heat oven to 450F. Place 1 small spoonful of shortening (I use Crisco) in the bottom of 12 muffin cups.
2. Stir eggs, milk, oil, and corn meal in a bowl until smooth. Batter should be creamy and pourable, so if it’s too thick, just add a little more milk.
3. Put the muffin pan in the oven for about 5 minutes, or until shortening is hot. Fill cups about 2/3 full with the batter (I use an ice cream scoop to fill my muffin pans, makes less mess), and bake for 15 to 20 minutes or until golden brown.