I am sharing four recipes with you today – none are very complicated but they are a hard core Traditional Southern Supper that is served with Chow Chow in the winter and in the summer would be served with a platter full of onion, tomato, and cucumber slices. It makes my mouth water just thinking about last week’s supper. Before I share these old family recipes with you – let me tell you a bit about its history in our family.
This was my Nana’s favorite meal. It is my Mother’s favorite meal. I certainly enjoy it every once in a while but you could have blown me over with a feather when Top Girl asked me last week to use the Easter ham bone to make Nana’s favorite meal for supper. It’s been raining pretty much non-stop all month and fairly chilly most evenings. Top Girl, who never likes beans in the past, has developed a taste for them in the last few years. I readily agreed to make the meal even calling mom to ask if she wanted me to make enough for her – why yes, she did! So – one morning I got up early and soaked the dry pinto beans for an hour or so and then started putting together the night’s meal.
First let’s do the beans.
1 bag of dry pinto beans, soaked for an hour in cold water with all the rocks picked out.
1 leftover Ham Bone or just pieces of ham is fine
Salt and Pepper to Taste
Rinse the beans one time after soaking.
Put beans and ham bone in Dutch oven and cover with cold water.
Bring to a boil then turn to a low simmer, salt and pepper to taste – and I always add about 2 teaspoons of cumin and 2 teaspoons of ground cayenne pepper but that’s just me, you don’t have to do that.
Simmer for a few hours, letting water reduce down but never get below the beans. Should be ready to eat in 2 hours or so.
Now let’s make the slaw because it’s better after you let it sit an hour or two.
½ a medium head of cabbage
½ a red onion
Using a box grater, grate all these items and mix together
Ingredients for dressing:
2 Tablespoons mayo, although you could use plain yogurt
1 teaspoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
Mix together and mix into salad then refrigerate for at least an hour
For the cornbread:
3 Cups All-Purpose Flour
1 Cup Yellow Cornmeal
2 Tablespoons baking powder
2 Tablespoons white sugar
2 teaspoons salt
1 Cup Milk
1 Cup Buttermilk
1 Cup butter, melted
4 eggs, beaten slightly
Preheat oven to 350F
I use an iron skillet but you could use a 9 x 13 pan, grease the bottom and sides then set in oven to heat up.
Mix together the dry ingredients
Mix together the wet ingredients
Pour the wet into the dry and mix until just combined then put into the hot skillet or pan and put into the oven for about 45 minutes. Start checking at 30 – when a toothpick comes out of the middle dry, then it’s done.
Finally, let’s make the fried potatoes.
4 medium potatoes, peeled and cut into chunks.
½ an onion, chopped finely
About 1 cup of oil
Salt and pepper to taste
Rinse the potatoes in cold water several times – I use a big colander and my spray hose on the sink.
Lay out on paper towels and put some more on top dabbing them dry.
Again, I use an iron skillet but any skillet will do. Put the oil in and let the oil begin to warm up on medium high heat.
Carefully put the potato chunks in the oil and spread them around with a spatula.
Sprinkle the onions on top then salt and pepper.
Now, here’s where you need to make a choice – do you want tender potatoes with crispies on some or do you want crispy all over on the outside. If you want tender with crispies like me, then put a lid on the skillet and leave it on for about 8 minutes. This will steam the potatoes a bit. If you want them crispy all over – just leave the lid off.
Turn the potatoes with a spatula – see those little brown crispies on the potatoes? YUM!
Keep watching and turn the potatoes until they are done (check them with a fork).
Lift them out with your turner and put on a platter that has paper towels on it so they will drain.
Plate it all up and eat like you haven’t eaten in a week! Enjoy!!
This is my soul food. Our version is a little different but basically the same idea (except for the slaw). I was raised in Cincinnati but my parents came from rural areas in southwestern Ohio and passed on their love of this kind of food. Also, Cincinnati is just across the river from Kentucky so I would have been exposed to it somewhere along the line anyway.
Love the addition of onions to the potatoes (one of my favorites) and I’ll be trying out your slaw since I’m still looking for the ideal slaw recipe.
I hope you like it Lillian – it’s not a sweet dressing even though there is sugar in it – and I guess that’s why I like it! 🙂
Sounds really good Kelli! Thanks for sharing!! 🙂
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Karen (Back Road Journal)
Not just one recipe but a whole meal. It reminds me so much of the Sunday bean dinner my mother would make with a left over ham bone. BTW, thank you so much for the sweet messages you left on my blog. 🙂
You are welcome – just missed you! You were the very first blog I ever followed so if I don’t get a Monday post from Karen, I’m a little lost! 🙂
Love homey meals like this with the memories that they bring. Our family meal (mom and me) was poached eggs on toast with tomato sauce. Another one is the family hash—ground up roast, potatoes and onions, fried up until crispy. 🙂
Oh yum! Those all sounds so good – my dad loved poached eggs on toast with tomato sauce!
Beans fried taters and cornbread yyuuuummmmm!!
With a litte fried tater crispies and a good crust on the cornbread dinner doesn’t get any better!!!!!