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The Farmhouse Kitchen Soup Beans



  • 2 lb pinto beans, dry
  • Ham bone or salt pork
  • Salt and pepper, to taste


The night before cooking, add dry beans to large bowl. Cover beans with water by 2–3 inches and soak 12 hours or overnight. Before cooking, drain beans and lightly rinse. Add soaked pinto beans to stock pot and cover with about 1 gallon water. Add ham bone or salt pork and bring to boil over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until beans are very tender but not mushy, about 2 hours. Uncover and cook until the soup thickens slightly, about 30 minutes. Taste, then season with salt and pepper as needed. Serve with cast iron skillet cornbread for a true Appalachian staple.

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