The beans, pinto only, are tender, smoky, and creamy.
This dish was likely born of necessity.
It fed farmers in the Southern Appalachian mountain range for generations.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
It was shared, family to family, before a recipe was ever committed to paper.
What Is In Soup Beans?
It starts withpinto beans.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
For flavor, we use two kinds of porkbacon and ham.
Everything elsespices, aromatics, toppingsare open to interpretation.
Homemade is even better.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
What Do Soup Beans Taste Like?
But here, unlike saycollard greensor classicchicken noodle soup, the pot likker is thick.
It will seem like it could almost coat the back of a spoon.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
(One might say that’s the sign of a good pot of soup beans.)
How To Store Soup Beans
Soup.
Reheat in individual servings in the microwave or on the stovetop.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
Can You Freeze Soup Beans?
Just spoon any soup beans into a ziplock bag, squeeze out the air, and seal.
Freeze the bag lying flat so it’s easier to stack in the freezer.
When you’re ready to enjoy the dish again, thaw the beans overnight in the fridge.
Ingredients
1lb.dried pinto beans, rinsed and sorted
6thick-cut, applewood-smokedbaconslices, chopped
1medium(9 oz.
)yellow onion, chopped (1 3/4 cups)
1large(10 oz.
Soak beans 8 hours or up to 12 hours.
Drain beans, and set aside.
Cook bacon:
Heat a Dutch oven over medium.
Add bacon; cook, stirring occasionally, until rendered and crispy, 6 minutes.
Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
Do not wipe Dutch oven clean.
Cook vegetables:
Add onion, bell pepper, and celery to drippings in Dutch oven.
Cook over medium-high, stirring occasionally, until vegetables are tender and lightly browned, about 6 minutes.
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Uncover and cook until liquid thickens slightly, about 30 minutes.
Garnish and serve:
Remove from heat, and stir in thyme.
Divide soup evenly among bowls, and top each serving evenly with chow-chow, scallions, and reserved bacon.
