Soup Beans and Cornbread

  Whether you call them pinto beans or soup beans, beans really are a healthy food, especially when they're made without greasy fatback or loads of salt. This recipe uses plenty of flavor from lean ham and seasonings, and leaves out the hot mess of saturated fat and sodium in some traditional recipes. Enjoy this delicious fiber and protein rich food with Regular Cornbread or Hot Mexican Cornbread.

 

Ingredients: 

1/2 pound dried pinto beans

1 large yellow onion, chopped

1-1 1/4 pound ham, chopped

1 tsp. black pepper

Directions:

Rinse beans well. Soak overnight. 

Drain water. 

Combine all ingredients in a large pot. Add fresh water, adjusting the amount according to how soupy you want the beans to be. 

Bring to a boil, then cook over low-medium heat for 2-3 hours, stirring occasionally.

Serving size should be 1/2 to 1 cup. 

I like to eat my beans with ketchup, but chow chow, sauerkraut, hot sauce, or jalapeno peppers would all taste wonderful. The sauerkraut, some varieties of chow chow, ketchup, and jalapenos will add sodium, so use them sparingly. Hot sauce is actually a low sodium seasoning!