Any Kentucky cooks out there that want to share their take on the Highlands region classic?
The way my Dad does it is to soak pinto beans over night, drain the soaking water, cover the beans with fresh water and cook with a chunk of jowl bacon until soft. Then season with salt and pepper and serve with diced onion and cornbread.
me too except don't forget the chow chow!
We always ate ours with picalilly which is a regional variation on chow chow.
Of course if you add just a smidge of ginger during the cooking process you can seriously reduce the gaseousnes of the beans.
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