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"Pot of Beans" Recipe

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This recipe for "Pot of Beans" is from Hand - Me - Downs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Ham hock
2 cups dried pinto beans
1 cup dried great northern (white) beans
salt
pepper
bacon drippings
Directions:
Directions:
Clean ham bone (hock) of most fat.
Rinse beans in a colander.
Place beans in a large pot and cover with water. Bring to low boil and cook about 30 min. Add cleaned hock and continue to cook (approx. 1 hour) until tender and ham from hock falls off and mixes with beans. Add salt and pepper to taste. Cook longer to combine flavors.
If no ham bone, use bacon drippings to add flavor.
Serve with Pear Relish, corn bread and Wilted Lettuce Salad.

Wilted Lettuce Salad:
Chopped Iceberg lettuce, mixed with ¼ cup chopped green onions, chopped crispy bacon, 2 chopped boiled eggs. Just before serving, bring bacon drippings up to sizzling hot and pour a couple of tablespoons over lettuce mixture. Stir and serve imediately.
Variation: add 2 Tbsp vinegar and a teaspoon of sugar to bacon grease before pouring over lettuce.
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
A Pot of Beans was a staple in many households in the 30s and 40s during and after the depression. It was an economic way to feed growing families when meat was scarce.
I remember visiting Pop and Tena. She would soak beans overnight and serve with every meal.
As kids, we never realized that it was a meal saved for the end of the month before the next paycheck. We thought of it as a treat! Especially when served with left over garden vegetables and fried apples!
A favorite way to eat was to mash up the beans with extra (pot licker) juice and sprinkle cornbread over the top. Mmmmm. Don't forget the hot pepper vinegar.

 

 

 

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