Appalachian Soup Beans

Description

The Appalachians are a stretch of mountains that run through almost the entirety of the inland of the eastern United States. When Americans refer to Appalachia, however, they are typically referring more to a cultural group than purely a geographic region. The story of Appalachian culture begins in the 18th century, with the arrival of Scots-Irish settlers to the valley and hill country of the modern states of Virginia and North Carolina. At the time, this was the frontier of England’s colonies in North America. Given that these settlers were the furthest point of European expansion in the region, this naturally brought these settlers into contact, and often conflict, with the Native American tribes in the region. Much like the Native Americans, these early Appalachian settlers had to learn to live off the land, and developed a culture of self-sufficiency that survives to this day. As time passed, settlers pushed deeper into the mountainous interior, into parts of modern-day West Virginia, Kentucky and Tennessee. In addition to the original settled areas of Virginia and North Carolina, many consider to region of the US to be the “heartland” of Appalachia.

The dish of soup beans is a perfect representation of the self-sufficient and hardy nature of Appalachian culture. Winters in this Appalachia were very harsh, and due to the isolated location of this region, they were often far removed from contact with the major trading centers of the east coast. Dried beans were an ideal food source for the winter months, as they provided a steady source of nutrition that stored well over many months. Smoked meats, such as bacon and ham, were another important source of protein for Appalachian families that stored well over the winter months. Beans stewed with smoked meats, served along with cornbread and preserved vegetables, made for a hearty and nutritious meal for long winters and are still enjoyed by many people in Appalachia to this day.

Ingredients

• 1 cup dried pinto beans (170 g)

• 1 ham hock

• 2 strips bacon, cut into lardons

• ½ medium onion, diced

• 1 clove garlic, minced

• 1 bay leaf

• Salt & pepper

Preparation

Place the beans in a bowl or pot and cover with 4 cups of water. Let sit overnight so they beans can hydrate, then drain.

In a medium pot, add the bacon and cook on medium heat, until bacon is crispy and fat is rendered. Then add the onion and garlic, and cook for 5 minutes, stirring often. Once the onions are softened, add the ham hock, soaked beans and bay leaf, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender. Remove the ham, shred the meat from the bone, and add back to the soup. Continue to cook soup on medium until it reaches the desired thickness (aim for a broth that is not watery, nor overly thick), then season to taste with salt & pepper. Serve with corn bread (see recipe here).

Notes

• Other types of beans can be used to make this dish, including white beans, butter beans and black eyed peas.

• Other common accompaniments for this dish include cooked greens (see recipe for collard greens), cooked potatoes, raw onion and chow chow relish.