food I american classics
“Careful seasoning with salt,
plus slow-cooked onions, garlic,
and tomato
elevate this humble
dish to flavorful greatness.”
S co tt Peacock
Soup Beans
This recipe gets its name from cooks in the
southern Appalachian Mountains. The beans are
often served as a soup with the broth in which
they are cooked,
SOAK
24 hours
prep
a
::
d
c o o k
1 hour, 55 minutes
1
lb. dried pinto beans, white beans such as
navy beans, or black beans
8
oz.
country ham, leave whole
Va
tsp, kosher salt or V* tsp. salt
1
14Vz-oz. can whole tomatoes, drained
1
cup finely chopped onion
2
Tbsp. olive oil
1
tsp. minced garlic (about 2 cloves)
Vi
tsp. kosher salt (optional) or
V+
tsp. salt
Vi
tsp. ground black pepper
1
. Sort through the beans and discard any stones
or damaged beans, In a colander rinse well, then
transfer to 4- or 5-quart container and cover
generously with water, Cover and refrigerate
overnight or up to 3 days. The beans will double or
triple in size. “The longer they soak, the less time
they'll need to cook," Scott says.
2.
Drain the water, rinse the beans, and put them in
a heavy nonreactive 5- to b^quart pot or Dutch
oven. Add the ham,
6
cups of
water,
and L
/z teaspoon
salt. Initially, the beans should be covered by about
V /i
inches. “Plenty of water ensures even cooking
and room for stirring without crushing the beans,”
Scott says. Although the salt increases cooking time
slightly, the added flavor is worth a few extra
minutes, he says.
3. Bring the beans to a simmer over moderate heat
and partially cover the pot (leave about a half-inch
gap);
add water as necessary to keep beans covered
by a half-inch. Stir gently during cooking so beans
won't stick to bottom. Cook slowly for about 1 hour
until beans are just tender but not at all mushy.
4* While the beans simmer, prepare tomato sauce.
Transfer drained tomatoes to a large, deep bowl (to
keep juices contained} and crush. “I break up the
tomatoes by hand for a more casual look and more
texture," Scott says.
2 2 2
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ZOlO
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