This has been the most rainy summer I can remember – and cool. I’m not going to complain too much though because summer heat makes me miserable. Summer is usually my least loved season. We did most of our fall garden planting and the rain is good for those freshly planted seeds, but knocked us out of taking Deladis to see a movie for her birthday yesterday and lake swimming. The weather and being tired of too much zucchini, squash, lettuce, and cucumber in our diets contributed to my wanting to make what, for us, is typically a cool weather supper.
Soupbeans and cornbread is an Appalachian staple. I can’t remember a time when it wasn’t in my diet. It was hard for me to understand how so many people I encountered from outside of this area didn’t have a clue as to what it is. Soupbeans are commonly confused with bean soup, which is a very different dish.
Soupbeans and cornbread was a meal that was born of necessity. With hard times came, the need for cheap and nutritious meals. Beans and corn meal were things that most people kept on hand or were easily acquired. Mountain cooks worked their magic and made this a meal that is not only extremely cheap, but absolutely delicious. It is my favorite Appalachian meal, and we certainly enjoyed it last night.
Soupbeans (not to be confused with bean soup): Feeds a family of four for about 2 days
- pinto beans (2 cups dry)
- bacon fat and/or salt pork (fatback)
- onion
- water
- salt and pepper
To begin, soak 2 cups of dry beans in enough water to cover them over night or preferably 24 hours. My grandmothers called this “getting the gas out”. They were exactly right. Soaking makes the beans easier to digest and causes less bloating and gas. I like to soak my beans long enough so that they sprout. I have noticed this takes the unwanted side effects of beans completely away and cuts down on cooking time. On the day of cooking, put the beans in a large stock pot. Cover the beans with water, then add as much water as you want for soup. Cut up some onion and add to the pot. Add salt and pepper to your preference (I use unrefined sea salt for valuable nutrients.) Then, the most important ingredient is added – fatback and/or bacon fat. Traditionally, this was a piece of fatty pork cured in salt. If that wasn’t available grease from the morning breakfast would suffice. Most often bacon grease is what I have on hand and I use it generously. Bring the ingredients to a boil and then, turn down the heat to a low-medium. Cook the beans until they are a light reddish-brown color and soft. This will take 2-4 hours.
The food accompanying soupbeans are just as important as the main dish. Soupbeans are traditionally served with cornbread. The cornbread is often eaten as a side, and another piece broken up into the beans to sop the soup. Sauerkraut is a great addition to a bowl of soupbeans. I can’t have this meal without making fried potatoes and onions. Both of these foods were traditionally served with soupbeans.
A great plus is all of these food items are very cheap. This meal can easily cost under $10 and will feed a family of four one meal for around two days. It is a hearty meal, but I warn you… it’s very easy to overeat because it is so very good.
Take a look at my page of favorite recipes to see how to make my cornbread. I hope you enjoy this beautiful Appalachian meal created out of our great ability to “make-do”.
11 comments
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August 6, 2009 at 3:08 am
meorthethoughtofme
i looooove cornbread. i grew up eating it all the time. unfortunately, my husband is not a fan.
August 6, 2009 at 4:17 am
Sharon
Those beans look delicious! This is your grandfather’s favorite meal…we have it at least once a month. Did you make your own kraut? I love the recipes you have been listing, keep up the good work. We love you!!!
August 6, 2009 at 12:48 pm
Deb
Those beans look yummy! I grew up eating lots of beans and love them still. My girls prefer them to meat. I’m going to try your recipe. Thanks for posting it.
August 6, 2009 at 3:19 pm
eastkentuckygal
John’s mommy made that kraut. Our cabbage isn’t doing too well, and I don’t know if I’ll get around to making any of my own. I hope to though. My refrigerator is full of pickles right now. We really need a deep freeze and a place to put it. 🙂 I’ll be doing the type of Kraut Sandor Katz does in that YouTube video I posted when I wrote about the pickles. It’s sooo easy.
Deb – Let me know if you and your like the beans. 🙂
meorthethoughtofme – He don’t like cornbread! Sacrilege! hehe… 🙂 I should post my cornbread casserole. That might convert him.
August 6, 2009 at 11:49 pm
TulipGirl
So, how would you describe / contrast bean soup and soupbeans? (We are quite the legume-loving family, but I’m new to the term soupbeans.)
August 7, 2009 at 1:33 am
lyneya
This is a staple at our house too! Although we just do beans and ham bits or a ham bone if I’ve got it. Once we had a fancy spiral ham with a sweet glaze…it made the beans sort of sweet…the best ever and never reproduced. 😛
We’ve never called them soup beans though. Just beans. 🙂
August 7, 2009 at 12:24 pm
eastkentuckygal
For us, soupbeans has always been pinto beans, never another type. The only thing added to the pot is onion and pork fat and or fatback. Those added things are just for flavor, not as veggie or meat to the soupbeans. In fact, if fatback is added, most of the time no one eats that part and it isn’t broken up into the beans. Now, traditionally, I would imagine that soupbeans could have been other types of beans with large bullets (seed) similar to the pinto bean.
So, bean soup is very different (at least that that I have had). When I would tell my city friends about soupbeans, they’d usually make bean soup. 🙂 Bean soup seems to tend to use the smaller beans like navy, northern, and black beans. Multiple spices are often added with meats for flavor. Veggies like carrots and such are diced up into the pot. Bean soup is more like a “soup” or “stew” than soupbeans, which are just beans covered with water to your liking.
Me, I don’t care for a lot of soup on my soupbeans. I usually sop most of it up with a big piece of cornbread broken up in it and kraut added later.
TulipGirl – I hope that helps describe how I find them different. It is a very old traditional recipe that hasn’t changed much in many many years. Everyone in the mountains experiences soupbeans made just this way (very few variants). I’m sure to most how haven’t had “soupbeans” it does seem like a simple bean soup. 🙂 It is really – just soupbeans. hehe
August 10, 2009 at 4:02 am
breedermama
Your cornbread looks about perfect! Add some sliced tomatoes to that meal and you’ve got my Grandma Josie’s favorite. 🙂
May 3, 2011 at 9:48 pm
Tam
Soup beans were served nearly every night for dinner when we spent a month in KY nearly every summer when I was in school. We never tired of them and I’m trying to relive that memory tonight by making some myself. Tomorrow night will be sausage gravy and biscuits. My aunt made homemade pudding for me several times. I remember being amazed that she didn’t need a box labeled ‘Jello pudding’. I’m guessing that most people don’t know about southern banana pudding either. My mom’s friends ask her to make it often; they are Italian. My family is from Leslie Co.
June 20, 2011 at 1:45 am
marlene in phoenix
my mom was from sexton creek kentucky.we had beans often.she would always go on about kentucky wonder green beans.when we had beans and corn bread with fried
‘taters”she always had sliced cucumbers,”maters”and green or yellow onions.my God! we just supper and my mouth is watering!
marlene in phoenix
June 20, 2011 at 2:07 am
marlene in phoenix
dear tam, marlene here.just read your message.we had sausage gravey and bisquits.it didn`t matter what meal.if it was for a supper she would serve it up with fried eggs and fried potatoes.if she felt a little do less she`d drop the bisquits and use tore up pieces of white bread.and to this day i do the same with my family.and they don`t care for the bisquitl they only like it with the pieces of white bread.
ps,for so many years i have tried i tried to better mom`s gravey. afnd about 20 years ago i sprinkled lawry`s seasoning salt lightly on the top of the gravey at the end of the thickening stage. i know she would love it. try it and let me know what you think.