Monday, April 4, 2011

Navy Beans and Cornbread

This is pure comfort food, yet reasonably nutritious.

Beans
2 country-style pork ribs
2 lbs. Navy Beans
1 lb. carrots
4 stalks of celery
1 medium-to-large onion
1 t. garlic powder
1 T. cumin powder
Salt and pepper to taste

Cornbread
2 c. corn meal
1 c. flour
2 T. baking powder
1 t. baking soda
2 c. buttermilk
1 c. milk
2 eggs
1/2 c. vegetable oil

To prepare the beans:

The night before you plan to cook, place the dry beans in an 8-quart pot and cover with water so there is 2 inches of water above the beans. Let sit overnight.

On the day of cooking, simmer the pork ribs in water with salt and pepper added. When done, remove the ribs and reserve the stock.

Drain off the water in which the beans were soaking and replace with 12 cups of liquid: the pork stock plus additional water. Peel and dice carrots, chop celery and onion. Cut up the cooked pork. Add all to the pot with beans. Add spices. Cook for approximately 3 hours until beans are tender.

To prepare the cornbread:

Preheat oven to 425F. In a large mixing bowl, combine corn meal, flour, baking powder, and baking soda. Mix well with a fork. Add buttermilk, milk, eggs, and oil. Stir briskly until batter is well-mixed. Spray a lasagna dish with PAM or other oil. Pour the batter into the pan and bake for 40 minutes.

Serving:

Place a good-sized square of cornbread in a deep dish and smother with beans. Squirt ketchup liberally on top. Eat and enjoy.

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