Beans ~ A Southern Staple

1 bag of lentils (green)
4 stalks of celery, sliced
4 carrots, sliced
1 onion, diced
about 1 tsp each garlic powder, onion powder, salt, and black pepper, to taste
1 pkg country ham pieces or regular diced ham
4 chicken bouillon cubes
6 cups water
(Can also be made replacing fresh vegetables with a large can of Veg-All.)

Boil ingredients in a pot for two hours or simmer in your crockpot all day. Excellent served over rice, and especially good with hot water cornbread!

Split Pea Soup

1 bag split green peas
6 cups water
1 small diced onion
1 cup cream (half & half)
1 8 oz pkg diced ham
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Boil split peas, spices, and diced onion in water for 1 hour. Drain, saving water. Take half of the peas out and blend until smooth with the cream. Return to pan with the remaining ingredients. Simmer over low for 20 minutes, adding enough of the cooking water to get the desired consistency that you prefer. (I prefer a medium consistency, like a "cream of" soup.)

Chili (Kidney Bean Soup?)

2 lbs ground beef
1 bag large, dark red kidney beans
2 cups of water
2 large onions, cubed
2 large bell peppers, cubed
4 cloves garlic, minced
10-12 different peppers, sliced in rings (i.e., hot bananas, jalapenos, green chilis, red chilis, tobascos, etc.)
2 quarts stewed tomatoes
1 small can tomato paste
2 pkgs of your favorite chili seasoning
a dash or two each of onion powder, garlic powder, chili powder, black pepper, and cayenne pepper

Brown ground beef and drain, then add all other ingredients into your crockpot and cook all day until nice and thick and beans are tender. Serve with shredded cheddar cheese, sour cream, and Mexican cornbread!

If you have leftover chili the next day, make homemade burritos and pour the chili over the top of them, then top with cheese and bake! Delicious!

Darlene's Sweet Cornbread

2 cups self-rising cornmeal
2 heaping tbsp self-rising flour
1 egg
1/4 cup oil
1 3/4 cup evaporated milk (can also use buttermilk or plain milk)
1 tbsp sugar
2 tbsp bacon grease
butter or margarine

Preheat oven to 425 degrees F. Put bacon grease in a cast iron skillet and place in oven until bacon grease is sizzling. While waiting, mix all ingredients. Pull skillet out of the oven and pour batter into hot grease. Bake for 25-30 minutes or until golden brown. Spread butter all over the top of the cornbread.

Hot Water Cornbread

Hot water cornbread isn't an exact science. Get a small saucepan of water boiling

The copyright of the article Beans ~ A Southern Staple in Southern Cooking is owned by Dar Cheek. Permission to republish Beans ~ A Southern Staple in print or online must be granted by the author in writing.

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