Soup beans and cornbread make a hearty Appalachian-style supper: tender pinto beans simmered with onion and served with skillet cornbread. Recipes vary from kitchen to kitchen, but this version keeps the beans simple, lets them turn creamy in their own broth, and adds crisp-edged cornbread for dipping.
Ingredients
- 1 lb (454 g) dried pinto beans
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 garlic cloves, about 6 g, minced
- 8 cups (1.9 L) water, plus more as needed
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- ½ tsp (1 g) black pepper
- 1 tbsp (15 ml) apple cider vinegar, optional, for serving
- 2 tbsp (28 g) unsalted butter, for the skillet
- 1 cup (150 g) stone-ground yellow cornmeal
- ½ cup (63 g) all-purpose flour
- 1 tsp (4 g) baking powder
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) kosher salt
- 1 large egg (about 50 g without shell)
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 ml) neutral oil, such as canola
- Optional toppings: ¼ cup (30 g) sliced scallions, ½ cup (120 g) chow-chow, or ½ cup (120 g) sliced onion
Instructions
- Rinse and sort the beans. Spread the dried beans on a tray and pick out any small stones or shriveled beans. Rinse them under cool running water and drain. An overnight soak is not required for this recipe; unsoaked beans simply need a longer, gentle simmer.
- Start the pot. Put the beans, chopped onion, garlic, water, and bay leaf in a heavy 5- to 6-quart (4.7- to 5.7-L) pot. Bring the water to a boil over medium-high heat. Let it boil for 10 minutes, then lower the heat until the liquid is at a gentle simmer. Do not add the vinegar yet; acidic ingredients can slow softening.
- Simmer until tender. Partially cover the pot and cook the beans for about 2 hours and 15 minutes, checking every 30 minutes. Keep the liquid at a quiet simmer rather than a rolling boil, and add hot water if the beans are no longer covered. Stir gently once in a while, especially near the bottom of the pot. Cooking time varies with the age of the beans, so continue simmering in 15-minute increments if they are still firm. They are ready when a bean mashes easily between a fork and the side of the pot.
- Season the beans. Remove the bay leaf. Stir in 1 teaspoon salt and the black pepper, then taste a bean and its broth. Add salt in small pinches as needed. If you like a brighter finish, stir in the optional cider vinegar just before serving. Keep the beans covered over very low heat while you make the cornbread; add a splash of hot water if the broth thickens too much.
- Heat the oven and skillet. During the last part of the bean simmer, heat the oven to 425°F (220°C). Put a 10-inch (25-cm) cast-iron skillet in the oven with the butter. Let the butter melt and the skillet get hot while you mix the batter, watching so the butter does not brown heavily or burn.
- Mix the cornbread batter. Whisk the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl. In a second bowl, whisk the egg, buttermilk, and oil until blended. Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain. A few small lumps are fine; overmixing can make the bread tough. Carefully remove the hot skillet and swirl to coat its base with butter.
- Bake and check for doneness. Pour the batter into the hot skillet; it should sizzle around the edges. Bake for 20 to 25 minutes, until the top is golden and a tester inserted in the center comes out clean. Because this cornbread contains egg, check the center with a food thermometer and confirm it reaches the USDA FSIS safe minimum of 160°F (71°C). Rest the bread in the skillet for 10 minutes before cutting into wedges.
- Serve. Ladle the soup beans and their broth into bowls, and serve with warm cornbread. Offer chow-chow, sliced onion, scallions, and vinegar at the table so everyone can season a bowl to taste.
Tips
- Check the beans before relying on the clock. Older dried beans can take longer to soften, even when the simmer is steady. Keep adding hot water as needed and judge doneness by texture rather than by time alone. If the beans are still firm, give them another 15 minutes and check again.
- Use a gentle simmer. A hard boil can break the skins before the centers are tender and can make the broth cloudy. Look for occasional small bubbles, not vigorous bubbling. Stir with a light hand so the beans stay mostly whole.
- Choose your cornmeal with the texture in mind. Stone-ground cornmeal gives the bread a more textured, corn-forward crumb. Fine yellow cornmeal works too and makes a softer, more even slice. If you cannot find buttermilk, stir 1 tablespoon (15 ml) lemon juice or cider vinegar into 1 cup (240 ml) milk and let it stand for 5 minutes; the result is a practical substitute, though the flavor is a little less tangy.
- Be careful with the hot skillet. Cast iron holds heat for a long time, including the handle. Use a thick, dry oven mitt and keep the skillet on a heatproof surface. Butter adds flavor and helps the edges brown; avoid leaving it in the oven unattended while it melts.
Serving Suggestions
Serve the beans in wide bowls with enough broth to soften pieces of cornbread. Put the cornbread on the side, or crumble a wedge into the bowl just before eating if you like it to soak up the cooking liquid. A spoonful of chow-chow gives the plate a sweet-sour crunch, while sliced raw onion or scallions add a sharper bite. A little cider vinegar is another straightforward way to brighten the bowl.
For a fuller supper, add cooked greens such as collards or turnip greens, or serve sliced tomatoes and cucumber when they are in season. Keep those sides simply seasoned so they do not overwhelm the beans. Leftover cornbread is also useful at the table the next day, toasted and served with a bowl of reheated beans.
Variations
Make the beans meatier. Some versions of Appalachian-style soup beans include a ham hock or a small piece of smoked pork. Add one ham hock to the pot at the beginning, remove it when the beans are tender, pull off any meat, and return the meat to the pot. The saltiness varies, so wait until the end to adjust the salt. For food safety, cook whole cuts of pork to at least 145°F (63°C) and allow a 3-minute rest; when pork is shredded into the simmering beans, make sure it has reached that safe minimum before serving.
Use another bean. Great Northern beans or navy beans can replace pinto beans in the same quantity, although their flavor and texture are a little milder and their cooking time may differ. Check them regularly near the end rather than assuming they will finish at the same time. The name soup beans can describe different beans in different households, so this is an easy way to make the dish your own.
Adjust the cornbread style. For a more tender, slightly sweeter bread, add 1 tablespoon (12 g) sugar to the dry ingredients. For a more pronounced corn flavor and a crumblier texture, omit the flour and use 1½ cups (225 g) cornmeal; expect a more delicate slice. Fine-ground cornmeal can stand in for stone-ground, though it gives a less rustic texture. Do not reduce the baking soda if using buttermilk, because it helps the batter rise and brown.
Make it vegetarian. The base recipe contains no meat. To add a savory note without pork, stir in ½ teaspoon (2 g) smoked paprika with the salt and pepper. This is a modern flavor variation, not a traditional ingredient in every regional version, and it gives the broth a gentle smoky taste.
Storage and Reheating
Cool the beans and cornbread, then refrigerate them in separate airtight containers within 2 hours of cooking. The beans keep for 3 to 4 days in the refrigerator; the cornbread is best within 2 to 3 days, though it can be kept for up to 4 days. Keeping them separate prevents the bread from absorbing the bean broth and turning soggy.
Reheat beans in a covered saucepan over medium-low heat, stirring occasionally and adding a little water if the broth has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. For a single portion, microwave the beans in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Reheat cornbread in a 300°F (150°C) oven for about 8 to 10 minutes, or microwave a piece briefly; the oven helps restore a drier, lightly crisp edge.
For longer storage, freeze the beans with their broth in freezer-safe containers for up to 3 months. Thaw them overnight in the refrigerator before reheating to 165°F (74°C). Cornbread can also be wrapped well and frozen for up to 2 months; thaw it at room temperature and warm it in the oven. Refrigerate leftovers rather than storing them at room temperature.
Frequently Asked Questions
Do I have to soak pinto beans before cooking?
No. This recipe starts with rinsed, unsoaked beans and gives them a long, gentle simmer. Soaking can shorten the cooking time, but it changes the schedule: drain soaked beans, cover them with fresh water, and begin checking for tenderness earlier. Either way, the beans are done when they mash easily.
Why are my beans still hard after simmering?
They may be older beans, or the pot may not have had enough water to keep them simmering evenly. Add hot water to cover and continue cooking in 15-minute intervals. Avoid adding vinegar or other acidic ingredients until the beans are tender, because acid can slow softening. Salt added in a modest amount is not a reason to leave the beans hard.
Can I cook the beans in a slow cooker?
Yes, but follow the appliance manufacturer’s directions for dried beans and use enough water to keep them covered. For the safest approach, bring the beans and water to a boil on the stovetop for 10 minutes before transferring them to the slow cooker, then cook until fully tender. Slow cookers vary, so rely on texture rather than a fixed time. Bake the cornbread separately in the oven.
What can I use instead of a cast-iron skillet?
A 9-inch (23-cm) oven-safe metal cake pan or a similar baking dish works. Melt the butter in the pan while the oven heats, then pour in the batter carefully. A lighter pan may not give the cornbread quite the same deeply browned edge, so begin checking near the early end of the baking range.
Can I make the beans and cornbread ahead?
Yes. Make the beans up to 3 days ahead and refrigerate them promptly; they often thicken as they chill, so loosen them with water when reheating. Cornbread can be baked earlier the same day or frozen for later. For the best texture, rewarm the bread separately instead of leaving it in the bean pot.
Related
- Appalachian Corn Bread Recipe with Crisp Edges
- Old Appalachian Recipes: A Traditional Apple Stack Cake
- Appalachian Fried Chicken: Buttermilk-Brined and Crisp
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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