It’s a Southern Thing….
Pinto Bean Soup
4 Cans Pinto Beans
4 Cups Chicken Broth
1 Large Onion, Diced
2 Large Ham Hocks
Step 1 Place the beans in a large soup pot. Add Chicken Broth and bring to simmer.
Step 2 Simmer for 2 hours or more adding water by ½ cup if needed.
Step 3 Cover pot, and cook soup on medium for 2 hours. Switch to Low, and continue cooking at least 1 hour. The longer it cooks the more flavorful it becomes. Serve with corn bread. Serves 10
Cast Iron Corn Bread
1 ½ Cups Half-And-Half
2 ½ Cups Self-Rising White Cornmeal
½ Teaspoon Salt
3 Tablespoons Vegetable Oil
3 Tablespoons Shortening, Butter or Bacon Drippings
Step 1 Preheat oven to 450 degrees F (230 degrees C).
Step 2 Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
Step 3 Place shortening/butter/or bacon drippings in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
Step 4 Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
Step 5 Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges. Do not leave corn bread in skillet after baking.