Soup beans and corn bread
 

This was one of my favorite meals when I was a kid. I can't find a recipe anything like my mom's and she didn't use a recipe. I can never get the seasoning right so the beans have that earthy savory taste. Any ideas out there?

I think some of the spices I use might lend that "earthy" flavor you spoke of. I know that my kiddos (all now adults) still think I make the best beans, lentils, etc., so I'll tell you the mainstay.

I start out with a broth created from cooking smoked ham hocks. I let them simmer a good long while until I can pick the good meat out of them and place the small bits back into the broth and discard the bones, rind, etc. As the ham hocks are cooking, I add a lot of chopped onion, some garlic, salt and pepper. Then I add a bay leaf or two, some chopped or diced carrots and the presoaked beans, lentils, etc. Lastly, I add some chopped celery. That's the base. Sometimes I enhance with small speatzle (sp) dumplings to the lentil soup, and even some bits of pasta, barley, etc., for other combos. Of course, there's always the occasional add of parsley and/or chopped spinach.

As to the cornbread, my family much prefers the type cooked with canned chopped green chilies, canned cream-style corn, and a healthy add of shredded cheddar cheese. Let it sit for a few minutes in the baking pan before placing it in the oven to get a nice, crisp top.

Hope this is close to what you're describing, and now my appetite is whetted so I think I'll make up a mess of this and call the kids.

I buy the 15 bean mix. I just dump it in a pot with about a pound of ham chunks and a large onion and way more salt than a doctor would like. I never soak it all night or any of that other stuff you are supposed to do. Let it simmer all day. My mamaw never put anything else in hers either, but she only used northern beans. I really like the mix.

Pinto beans, Ham hock, chopped onion, bay leaf, salt just enough water to cover the beans by an inch or 2 simmer 4-6 hours or longer till soft stir occasionally and make sure the beans are covered with water.

Cornbread is 1/2 cornmeal 1/2 flour, a cpl tbs suar ( just enough to keep the bitterness out) , veg oil, egg and milk. Pour into a greased preheated cast iron pan cook in a hot oven.

Serve with pan fried potatoes, sliced onion and chow chow....

And don't forget to invite me over for dinner :-)

Man! Now i want some! I dont eat ham but use turkey ham, i know what she means though, tried all the above but still missing something!!

My mom used to own a restaurant. She was frequently asked for her recipe for ham and beans. She used pinto beans, ham bone, and her spices....nothing but salt and pepper. Try it!

I presoak 4 cups of sorted Great Northern beans overnight, cook them in chicken broth, add a finely chopped onion, and a large smoked turkey leg to keep the fat down and cook till the beans are soft. Check for salt and add pepper. Delicious. My husband likes cornbread with it, but I don't care for it so I eat homemade wheat bread.

Sometimes no matter what you do it will not taste like moms, there is just something in a memory that you can't duplicate.

We have soup beans at least once a month. Just beans, water, ham broth or a ham bone, salt. That's it!

I live near Philadelphia and around here we add one shredded carrot, a chopped-up potato(for thickening) and GARLIC!
Sometimes a fresh tomato. No it is not veggie but it is earthy.
OOPS, I forgot - some kind of ham - smoked butt is very flavorful.