Oklahoma Beans & Cornbread

Beans and cornbread is humble, frugal cooking at its most satisfying: a big pot of pinto beans slow-simmered with ham until they turn creamy and rich, served with raw onion and a wedge of cornbread.

Start with an overnight soak. Soaking the dried beans softens them and cuts the cooking time, and the splash of vinegar in the water is an old trick said to make them easier to digest.

The ham is where the flavor comes from. Simmered low and slow with the beans, it lends its salty, smoky richness to the whole pot while the beans break down into a thick, almost gravy-like liquid, the prized pot likker.

That lone potato is pure folk wisdom. Cooked in the pot and then discarded, it is the old-timer’s trick said to absorb the gas-causing compounds from the beans.

Serve it the proper way: ladled into bowls with sharp slices of raw onion on top and cornbread alongside for sopping up every last drop.

Kitchen Tips

• Soak the beans overnight so they cook evenly and faster the next day.
• Keep the beans covered with water as they simmer so they cook through without drying out.
• Use a smoky ham hock or bacon ends for the deepest, richest flavor.
• Mash a few beans against the pot to thicken the liquid into a creamier broth.

Variations

• Serve over rice for a heartier, stick-to-your-ribs meal.
• Add a diced jalapeno or a few dashes of hot sauce for a little heat.
• Pair with Golden Corn Bread to round out the meal.