Beans & Cornbread - A Southern Staple Revisited
Throughout my life beans and cornbread has been a constant form of love. Black eyes for good luck on New Year's day, pintos and jalapeno cornbread for dinner, navy beans for those especially chilly days of fall...
The navy bean, or the Great Northern Bean does just fine here in Texas. This simple legum coupled with some basic ingredients creates a delicious, easy meal providing nutrition and comfort all at the same time!
Navy Beans with Roasted Garlic, Smoked Hamhock and Southern Cornbread Recipe
1 small package white Navy (Great Northern) Beans - dried
2 cloves fresh garlic
Chicken Stock (about 4 cups)
1 Smoked Ham hock (precooked)
1/2 white or 2015 Sweet Onion - diced and sauteed in salted butter
1Tsp Onion Powder
Roast the garlic cloves in the oven for about 20 min, and mince
Add all the above ingredients to your crock pot, turn on high and leave for about 5 hours. Check stock / water level often, as the stock should cover the beans a minimum of 1/4" while cooking. Stir ocassionally.
(You can pressure cook this as well, depending on your model, about 25 minutes or in cast iron dutch oven on a medium heat approximately 2 hours, then low for another 30)
When ready to serve remove the fatty parts and bones from the ham hock - keep warm until ready to serve.
Serve with Southern Cornbread. Garnish with fresh thyme with offerings of Trappey's Jalapeno sauce, Chipotle or Tobasco.
(Photo Credit: Julien & Lambert Photo - Styled by Jon Lambert.)