Cornbread & beans

When I grew up we used to have cornbread & Beans at least twice a week, MOM would cook the navy beans & then add a ham hock. She used to soak the beans first & she would put something in the beans to take some of the gas out. (Maybe some of you know what it was).

I still eat cornbread & beans today but I buy the beans already cooked at Wal-Mart in a 2 quart Jar, I got to have a lot of butter on my cornbread. I think many of us used to eat the same thing & some of you have better ideas on how you used to fix it different !!
Jerry.

I still fix it the same as mom and grandma did and you put a potaoe in the beans to take away the gas. BEV

Rather than soak the beans, parboil them until the skins curl up when you blow on them. Add a teaspoon of baking soda before boiling. Not only does it take away the gas but it cuts down on the cooking time also.

Red

Well, I was going to say a potato, but dragonfly beat me to it. My DH's grandmother always cooked her beans with a potato. It absorbs the gases.

Misty I think my grandmother came from Kentuck. LOL BEV

:) My DH's grandmother lived in Massachusetts ;) I was going to say it must be a northern thing when I saw you were from IL. Isn't that funny?

My Mother was born in Anna Ilinois. close enough. I am a southerner at heart!! BEV
Have a nephew that lives in Benton.

A little OT of HOW to cook beans so I'll just post the link: http://davesgarden.com/community/forums/t/806399/ learned its all in your digestion whether or not you'll be gassy from the beans.

We love beans here. We almost always add a good sausage to them. Do ya'll eat sausage? Do you have a favorite?

I look for the least additives. Especially don't want MSG. But LOVE flavor and have enjoyed soooo few sausages that had good spices. I don't like a soft sausage, you know like biting into a hot dog. I like them to be firm with a nice almost tough skin. And spices you can SEE.

We've varied over the years.

And eat it a few times a month since we like bean dishes.

But lately the only commercial kind I like is Emeril's Apple Sausage. It has good flavor and texture.

Tried a new kind tonight, always hoping, and it's texture is like a hot dog and the only flavor to it is heat. ???

Would love to make my own somehow but sheesh, I figure if all the big dogs can't come up with a killer recipe how could I expect to???? Any ideas?????

DH loves the spices and just adds to taste many things from our spice cupboard to any dry beans boiling away in the crockpot or on the stove. I like my beans to have a little liquid, not to dried out.

We really like a cannelli bean dish by Bush's. Hard to find cannelli beans. Store in San Antonio used to have them dried. Moved cities and now can only find in a can and that was organic at 5 bucks a CAN! Then saw a man stocking cans of regular cannelli beans and asked him. HE said they stock it and then they fly off the shelves! No magic to them really, can be exchanged with white beans in a recipe. But here's a link to my thread on that (second post has recipe): http://davesgarden.com/community/forums/mywatcher.php?limit_user=&forum=recipes&submit=Go

Happy cooking!

We like to make great northern beans on the stove top because they thicken up better than if you cook them in a crockpot. About 30 to 40 min. before they are done we add potatoe chunks and some ham and onions salt and pepper to taste they are great. Sometimes add just a little carrots and celery. Maybe I will have ham and beans tonight with fresh made bread and lots of butter.

We made some 15 bean soup last night, only difference was cooking all day in a crockpot. It was okay but not as good as cooked on the stove. The "soup" part became thick more like gravy. I like it more a soup consistency.

Again, that sausage we added to it, sub-par! :(

maybe all us gassy people just need more probiotics !
I have read the baking soda one , too. And once, I heard that when you soak overnight, they actually begin their sprouting process, but I can't remember if that was better or worse for the gas issue, than quick- soak or just boil- till -done.

I can't tell much difference between beans that I use, altho blackeyed peas seem to stay more firm.

soaking overnight is supposed to reduce the gas effect somewhat.

but if we all just eat more beans there won't be any worries about it will there? LOL!

LOL ☺

I heard if you soak the beans overnight, you should throw the water out and add fresh before you cook them, and that is supposed to get rid of the 'gas causers'. Don't know if that is true.

My Mom always added a slab of salt pork to the beans (pinto) when cooking them, and they were wonderful. I also like to add ham to mine. We usually eat beans only in the winter. Cook them on the stovetop all day and serve with both regular and sweet cornbread with green onions on the side. Usually fix Kraft macaroni and cheese to go along with it. I usually add a few slices of jalapeno peppers to my bowl of beans or some hot sauce. It makes a great cold day comfort meal. I also like to eat them with tortilla chips or a warm flour tortilla sometimes. Hmm...today would be a good day for some beans...

If you soak the beans add the baking soda and do dump the water. Our as one of the other's suggested boil the beans with the soda. Still dump the water, otherwise you can taste the soda.

Sugarplum- regular and sweet cornbread? I've had sweeter cornbread at some restaurants, but I didn't know it was a recognized different thing.
Just add some honey?? more sugar?? what

sallyg, cornbread muffin mixes are usually sweet, I think. I have always used Jiffy brand in the small box. Here is a review I just found. (I had to do a google search, because I couldn't think of the brand name of the cornbread mix as I was writing this!) :o) . I suppose you could add honey or sugar to your favorite cornbread mix if you wanted to, but the Jiffy mix is really good.

http://www.associatedcontent.com/article/408022/review_of_jiffy_corn_muffin_mix.html

he hee- I use Jiffy too. Just made some last night that was good. I had buttermilk so I used that for the milk, added a few squirts of honey and let it puff up in the bowl a few minutes before puttng it in the pan to bake

I think when I usedcornmeal and made from scratch it maybe was a bit less sweet