Does anyone have the recipe for...?

Question

soup beans and cornbread? My husband is coming home from Iraq for R&R and he loves them. I want to make his fave dish and i need to know how to make this stuff:) Thank you

KEN B.
I cant cater his homecoming...i want my soldier to have a home cooked meal and i want to cook for him...havent been able to do it for 7 months:(

Answer 1

BEAN AND HAM SOUP

1 lb. dried white beans, boiled for 30 minutes
1 sm. smoked ham shankbone or leftover ham (turkey ham works well)
8 c. water
2 c. chopped onion
1 c. chopped celery
1 c. shredded carrots
1/4 c. minced parsley
2 cloves garlic, peeled and minced
2 tsp. salt
1 tsp. freshly ground pepper

Boil the dried beans for 30 minutes and then drain, throwing away the water used. Put beans into crock pot. Add the remaining ingredients to the cooker, cover and cook on low for 6-8 hours or more. Before serving, remove the ham to cutting board. Remove the bone and dice the meat. While you are doing this, simmer the soup in the cooker on high if it seems too thin. Return meat to soup. Makes 8-10 servings.

CORNBREAD

1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 cup shortening
1/4 cup bacon bits

Sift flour with sugar, baking powder, & salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan).

Answer 2

Red Beans and rice!
Oh my gosh there are so many types of delicous beans, what kind are you thinking of cooking? I'll tell you how.
Pinto
Navy
Great Northern
Black beans
Kidney beans
Red beans
Lentils
Split pea
It really doesn't matter you do them all the same.
Or there is a bag with mixed beans you can buy.
The directions are on the back, but basically pick the bad beans out, cover them with cold water twice as high as the beans, let set overnight. Or boil them 30 min. & let set about 2 hrs. Then cook
A tip for an old bean cooker is always put a big spoon of sugar in there and some oil when you put them on to cook. Add your onions, garlic, salt , pepper, ham or smoked jowls or hocks or bacon. when you put them on to/ This will take an hour or 1 1/2 hr to cook on med-low with a lid. Keep checking every 30 min or so to see if you need to add water, if you let them get dry they will scorch!. Watch close towards the end and turn them off with plenty of juice. TIP, if you add water just before you turn them off they won't taste as goodso watch close! At the end smash some of your beans to thicken the juice. It will take practice it is easy once you have done it a few times.
Cornbread
Ingredients for Cornbread
4 tablespoon All purpose flour 1 each Egg
1/2 teaspoon Baking soda 1 cup Buttermilk
1 teaspoon Salt 1 cup Cornmeal
1 teaspoon Shortening melted
Preheat over to 425. Place cooking pan and place in oven while mixing ingredients. Sift dry ingredients. Melt shortening Beat eg and add to buttermilk then pour into the sifted dry ingredients. Stir only until mixed. Add melted shortening and immediately pour into hot pan. Bake for 25 minutes.

Answer 3

Skillet Corn Bread. 1/4 cup all-purpose flour .1/4 cup cornmeal. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 egg. 1/4 cup milk. 4 teaspoons vegetable oil,divided. In a bowl,combine the flour,cornmeal,baking powder and salt. In another bowl,beat the egg,milk and 3 teaspoons oil;stir into dry ingredients just until moistened. Heat remaining oil in a heavy 8 in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown. YIELD: 2 servings.

Answer 4

Autumn Mixed Bean Soup With Sausage


1 tablespoon olive oil
1 tablespoon butter
1 medium sweet or yellow onion, diced
2 cloves garlic, minced
2 small carrots, diced
1 red or yellow bell pepper, diced
2 ribs celery, diced
4 links chicken apple sausage or other flavorful smoked sausage
1/2 cup baby lima beans
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon dried leaf basil
4 cups chicken broth
1 can (15 ounces) Great Northern beans, drained and rinsed
1 can (15 ounces) navy beans, drained and rinsed
1 can (15 ounces) small red beans, drained and rinsed
1 tablespoon fresh chopped parsley
PREPARATION:
Heat the olive oil and butter in a large saucepan or Dutch oven over medium-low heat. Sauté the onion and garlic for 3 minutes, or until just tender. Add carrots, bell pepper, celery, and sausage; cook for 2 more MIN. If sausage is fatty, drain off excess fat. Add lima beans, salt, pepper, basil, and chicken broth. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer for 30 minutes. Add drained and rinsed beans; simmer uncovered for 10 minutes longer. Stir in parsley and spoon into serving dishes. Serve with cornbread or crusty yeast bread or rolls.


CORNBREAD
2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
1 tablespoon vegetable, for skillet
2 cups milk
1/4 cup melted butter
melted butter for brushing top
PREPARATION:
Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

Answer 5

Brown beans and ham

INGREDIENTS
1 pound dry pinto beans
8 cups water
1 large, meaty ham hock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste



DIRECTIONS
Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

BASIC SOUTHERN CORNBREAD

Country Style




2 cups of self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 Tablespoons bacon drippings, melted, or veg. oil

Heat oven to 450 degrees. Grease your 9-inch skillet with about 2 tablespoon of shortening or oil (Use bacon drippings instead if available). Leave oil in bottom of pan... Place pan in oven to heat ....
Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well. I find a whisk does this nicely. Pour into hot skillet. Batter will sizzle.
Bake at 450 degrees for 35 minutes or until golden brown. Serves 6 to 8
Hint: Sprinkle a little cornmeal in the hot pan before adding the batter. It will brown and add a crispier texture.


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If using plain cornmeal, add 2 teaspoons of
baking powder and 1/2 teaspoon of salt for each cup of regular meal

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Fried Cornbread

1 1/2 cups self-rising cornmeal
1/2 teaspoon salt
about 2 cups boiling water


Mix cornmeal and salt together in large mixing bowl. Pour approximately 2 cups boiling water over dry ingredients. Mix well. After the mixture cools slightly, shape mixture into balls about the size of golf balls, one at a time. You must wet your hands with water before you make each ball. Flatten the ball with your fingers. Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil. Fry until golden brown on both sides.
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Cornbread Cakes
1 cup self-rising cornmeal
1 egg
1 cup buttermilk
Mix the ingredients and fry in a frying pan as you would pancakes. Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

Answer 6

what are you doing asking here? type in cornbread recipes in your search on yahoo , 20,000 answers will come up, get to the recipe section

Answer 7

Sounds way too complicated Cater the event.

Answer 8

4½ hours 30 min prep
Change to: servings US Metric
1 lb pinto beans
8 cups chicken broth (no or low salt)
1 (3/4 lb) ham hocks
1 cup onions, chopped (1 small onion)
1/2 cup bell peppers, chopped
3-4 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1/4 teaspoon cumin
salt


Pick through beans to remove anything odd, rinse and place in a large bowl cover with 5 cups of water with 1/2 teaspoon salt, allow to soak overnight or use the quick soak method, See Note 1.
Drain and rinse beans, pour into a large stew pot.
Add broth (see note 2) and rest of the ingredients, bring to a boil on high stirring every couple of minutes.
As soon as it reaches a boil reduce heat to a very slow simmer, See note 3, Taste the juice and add salt if needed, about 1/2 to 3/4 teaspoon, Taste again, they do not need to be salty but just enough to enhance the flavors, You can always add salt at the table.
Simmer slowly for about 4 hours, stir occasionally and keeping a check on the liquid, it should remain soup like, water is used for any liquid additions but you shouldn't need to thin it, Taste the juice often, Mmm, they just keep getting better, If you want spicier hot beans add more red pepper, or your favorite.
About hour before serving, if the beans are not as soft as you like then turn up the heat to a slow boil with lid on unless you want to thicken the sauce, stir frequently until the beans are soft then return to the low simmer.
Before you are ready to serve, remove the hock, allow it to cool and remove the meat, skin and gristle from the bone, chop the meat up and add it back to the beans, discard the bone, skin, etc, also remove the bay leaf. Taste again and re-season if you like.
To serve, ladle beans into a bowl then ladle some bean juice into the bowl, I love these beans with warm buttered cornbread and skillet fried potatoes, Leftover beans are just as good if not better the next day.
Note 1 - The quick soak method is used sometimes, even by me, Instead of a bowl use the pot you will cook them in, after picking through and rinsing add the water, bring to a full boil, remove from heat, cover and let sit for one hour, Drain and rinse beans and pot, continue with cooking directions, OK, the difference in overnight and quick soaking, The quick soak will leak some of the flavor from beans, I know this because when beans are soaked in cold water overnight the water will be slightly cloudy with very little taste, when quick soaked the water will be brown and taste like beans, The quick soak is accepted and used often though.
Note 2 - I use my own chicken broth but canned may be used (I do that too), be sure to use a no or low salt broth, My chicken broth is also about twice the strength of canned so I dilute mine with half water, be sure to take that in consideration if using homemade, you want a mild chicken broth such as canned. 4 - 14 oz cans plus about 1/2 cup of water will be good.
Note 3 - A very slow simmer is not boiling but you can see very slight movement at the surface, this may take a few adjustments. If you can get this with the lid on great, if not then adjust the lid until you can achieve this, sometimes I have to leave a slight opening in the lid, be sure to add water as necessary to keep it soup like.
Tip - You can raise the heat to a slow boil if you need your beans to cook faster, be sure to stir often, this will cook the beans in about an hour or so and is OK to do, I just like to slow cook mine for hours to blend all the flavors well, when cooked my way there is little visual evidence of onions, peppers etc.
Tip - I have mentioned a couple of times to keep the beans soup like, adding water if necessary, I like my beans to have a slightly thick sauce but thin enough to soak into the cornbread, If you like a thicker sauce then leave the lid off the last hour or so until you reach the desired thickness, remember to turn up the heat slightly because removing the lid will cool down the beans and remember this will intensify the flavors, I have also poured beer in to thin, about 1/2 can, that is good to. With this recipe you should not have to add any liquid.
Tip - If you have found that some beans have stuck to the bottom and scorched, do not scrape or stir the beans now, instead carefully pour the beans into another pot without scraping and continue cooking, this could save the whole pot of beans.
Tip on meat - I use different types of meat, depending on my mood, ham bone with some ham left on it, many types of sausage, pork loin, beef, venison, I have even used chicken with good results, Meat with the bone on such as hocks will produce a little meat in the beans, feel free to add meat if desired, such as for Red Beans and Rice*, when using raw meat I like to brown the meat in the pot with a little oil before adding the beans, then add the beans and liquid.
*Red Beans and Rice is a favorite for me, instead of using pinto beans use small red kidneys, keep the ham hock and add 1/2 to 1 pound of good smoked pork sausage such as andouille or kielbasa, serve in a bowl over cooked rice.
Hey, beans are simple and very versatile, don't let this recipe scare you, don't want onions, then leave them out (although that is against the law here in TX), you want jalapeño peppers instead of bell pepper go for it, leave out the tomato sauce if you like, water instead of broth, well that is your loss but they are still good, unless you over-do the flavors it is hard to go wrong, this recipe is really just a guide on how to cook them, use whatever you prefer in them and enjoy.