FIRM VS.

CREAMY BEANS

Scott’s tip

A slow simmer with

small bubbles rising

around the edges of

the pot yields the

best texture and

flavor and a lighter,

more delicate broth,

Scott says* If you

prefer a pot of creamy

beans, simmer more

aggressively This

releases more starch

from the beans,

thickening the broth.

american

■

l d M a g s R

Soup Beans

Rustic and comforting, slow-cooked beans

are fabulously delicious yet simple to make

a hearty supper on a cool fall night.

BY

PEG SMITH

PRODUCED BY NANCY WALL

HOPKINS AND SCOTT PEACOCK

PHOTOS ANDY LYONS

RECIPE SCOTT PEACOCK

A pot of beans simmered with smoky ham is a thoroughly American dish. This economical and

stick-to-your ribs meal has stood the test of time and remains a favorite across the country*

Being a Southerner, Scott likes to make this simple bean dish with country ham— a dry-cured,

smoked, and aged ham that has a firmer texture and more intense flavor than standard ham*

“ I love the depth of flavor that is rendered from a good chunk of country ham,” Scott says* “ It

has a wonderful quality you cannot get elsewhere ” Country ham is fairly widely available, but

if you can't find it, he says, you can use bacon, salt pork, or streak o' lean— which is just what it

sounds like: a piece of pork fat with just a little bit of meat in it*

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BKTTEK HOHES A\D OAJU>E\rS |

OCTOBER 2010 |

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