Stimulus payments help some, but beans make a lot of food for not so much money. A bowl of beans, a big piece of cornbread, what else can you ask for?
Navy Bean Soup
1 (16 ounce) package dried navy beans
1 (14.5 ounce) can fire-roasted diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 cube vegetable bouillon
1 tablespoon dried parsley
2 teaspoons chopped garlic
2 bay leaves
½ teaspoon salt
½ teaspoon ground black pepper
4-5 cups water for cooking
Pick over your beans and get rid of any stray rocks, clumps of dirt, ugly beans, etc. Rinse the beans in a colander. Put the dried beans in a pot with 6 cups of water and let them soak overnight, then drain. Or for same-day cooking, cover them, bring them to a boil, turn off the heat and let them sit for an hour then drain. Supposedly, doing it that way decreases the “toot” effect of beans.
If you like meat, add a ham hock, ham bone, a piece of side meat, or smoked turkey wing to the pot. Cook until the meat falls off the bone and the beans are soft and wonderful.
Combine the plumped beans with everything except the salt in a slow cooker and cook on high for 2-3 hours (or 5-6 hours on low) or cook in a pot on top of the stove and simmer until the beans are soft and can be mashed with a fork, about 2 hours. Crush the bay leaves before you add them to release the oils. Add more water if the beans get dry. Don’t let them stick and burn, because they are not salvageable. Salt makes it hard for the beans to get tender. Salt at the end if not using meat. Yum.
My Cornbread
Heat an 8 inch cast iron skillet in the oven as it preheats to 350F, with a stick of butter in it. While it is heating, mix 1 cup cornmeal, 1 cup corn or wheat flour, 1/2 cup sugar, a heaping teaspoon of baking powder, a good dash of salt, a healthy splash of vanilla, and 2 large eggs together. If you have regular milk, add 1 cup. If you have buttermilk, add 1 cup plus 1/2 teaspoon baking soda. Mix, then pour in the melted butter and stir some more. Pour the batter into the hot skillet and bake for about 35 minutes, Check at about 30 minutes, but most of the time it will take 35 minutes or more. Watch it through the oven door window, don’t open it until it starts to look done. Serve with honey butter, plain butter, syrup, or just eat as is. My grandpa ate his cornbread crumbled in a glass of buttermilk (yuck). On the side is fine with me.