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Jul 18, 2010 09:40 AM

The Kentucky Kitchen Part 2. Classic Kentucky Recipes: Soup Beans

Any Kentucky cooks out there that want to share their take on the Highlands region classic?


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  1. 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.

    2 Replies
    1. re: Coogles

      me too except don't forget the chow chow!

      1. re: LaLa

        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.