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.
Most Recommended Discussions on Home Cooking
Apr 24, 2014
What's for Dinner #293 - the...
5 minutes ago
COTM May 2014 Announcement Thread...
about 13 hours ago
Mushy Roast Chicken
about 16 hours ago
How can I intensify the lemon...
12 minutes ago
about 6 hours ago
2014 Pebble Beach Food & Wine Festival
See All 23 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise