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Author Topic: Beans and collards  (Read 5032 times)

mtnbkr

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Beans and collards
« on: May 15, 2011, 01:36:27 PM »
A finer lunch has never been found. :D

I cooked 2lbs of pinto beans with salt pork and Fiesta Pinto Bean Seasoning yesterday afternoon.  Today, I put 3lbs of collards and the leftover ham from a salt-cured ham we cooked some time ago (leftovers frozen for just such an occasion) into a large cast iron pot and cooked it till they were tender.

For lunch, I ladled a heap of collards and ham into a bowl, topped that with the reheated beans from last night, then doused it with pepper vinegar.  I had leftover fried cornbread from last night on the side.

I'm fat and happy right now.

The cast iron pots (both about 14" in diameter) will keep the beans and collards warm till dinner, where I'll have another helping or three.  

Chris
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Perd Hapley

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Re: Beans and collards
« Reply #1 on: May 15, 2011, 01:49:15 PM »
Quote from: mtnbkr on May 15, 2011, 01:36:27 PM
A finer lunch has never been found. :D

False. Needs bacon.
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mtnbkr

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Re: Beans and collards
« Reply #2 on: May 15, 2011, 01:54:29 PM »
Quote from: The artist formerly known as fistful on May 15, 2011, 01:49:15 PM
False. Needs bacon.

Country ham and salt pork are close enough.  Bacon doesn't have enough body to hold up to long, wet cooking methods.

Chris
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Perd Hapley

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Re: Beans and collards
« Reply #3 on: May 15, 2011, 02:00:16 PM »
Shun the non-believer!
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Re: Beans and collards
« Reply #4 on: May 15, 2011, 03:14:03 PM »
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Perd Hapley

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Re: Beans and collards
« Reply #5 on: May 15, 2011, 04:47:56 PM »
Shuuuuuuuuuuunnnnnnnnn-nuh.
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mtnbkr

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Re: Beans and collards
« Reply #6 on: May 15, 2011, 05:15:44 PM »
Sha nah nah nah, hey hey hey, goood bye.
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Re: Beans and collards
« Reply #7 on: May 15, 2011, 06:51:50 PM »
Mmmm. Fried cornbread. Delicious. My southern Alabama grandmother used to do that. Thin, donut-like, fine cornmeal cakes fried in a skillet. Almost no one I talk to has ever heard of it.

Haven't had collards in years. I miss them..

Chris, I'm with you. Salt pork and ham are perfectly appropriate bean complements. Reserve the bacon for BLTs or fried eggs.
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Re: Beans and collards
« Reply #8 on: May 15, 2011, 07:15:30 PM »
Grilled some bbq'ed chicken breasts today and had some pork n' beans to go along with it.

Quite the satisfying lunch.

Here's the recipe for the bbq chicken.

http://www.grillingcompanion.com/barbeque-chicken/

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Re: Beans and collards
« Reply #9 on: May 15, 2011, 11:54:34 PM »
Quote from: mtnbkr on May 15, 2011, 01:54:29 PM
Country ham and salt pork are close enough.  Bacon doesn't have enough body to hold up to long, wet cooking methods.

Chris

Just think of salt pork as triple extra thick bacon.  He's justified here.  Bacon = salt pork.
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Perd Hapley

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Re: Beans and collards
« Reply #10 on: May 16, 2011, 01:49:31 AM »
Fresh buttermilk biscuits and chicken-fried steak today. And taters and gravy. Fun fact: When the corn-on-the-bone is good, you won't want butter or salt.
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grislyatoms

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Re: Beans and collards
« Reply #11 on: May 21, 2011, 11:43:02 AM »
Mmmm. Collards. I buy 3-4 bunches at a time and they are always gone by the next day. Pan fried kale with a little bacon grease and onion is damned good, too.
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Re: Beans and collards
« Reply #12 on: May 21, 2011, 11:49:44 AM »
Quote from: grislyatoms on May 21, 2011, 11:43:02 AM
Mmmm. Collards. I buy 3-4 bunches at a time and they are always gone by the next day. Pan fried kale with a little bacon grease and onion is damned good, too.

Ain't that the truth!  We've got about a half dozen different types of greens growing in our garden this year, including kale.  The kitchen wench has even taken to frying up beet greens this year.  Good stuff.
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Re: Beans and collards
« Reply #13 on: May 21, 2011, 12:24:59 PM »
I'll take green cabbage over collard greens, but that just might be the midwesterner in me.

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Re: Beans and collards
« Reply #14 on: May 21, 2011, 12:46:13 PM »
Add a beef brisket sandwich and I'm there.
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Re: Beans and collards
« Reply #15 on: May 21, 2011, 12:46:37 PM »
Quote from: charby on May 21, 2011, 12:24:59 PM
I'll take green cabbage over collard greens, but that just might be the midwesterner in me.

We do the cabbage thing, too, from time to time.  Good stuff.
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Conservatives see George Orwell's "1984" as a cautionary tale.  Progressives view it as a "how to" manual.

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Re: Beans and collards
« Reply #16 on: May 21, 2011, 01:01:27 PM »
You can keep the greens....but I'm a fiend when it comes to a good pot of beans....  =D


Quote from: mtnbkr on May 15, 2011, 01:54:29 PM
Country ham and salt pork are close enough.  Bacon doesn't have enough body to hold up to long, wet cooking methods.


True....keep the bacon bits (the real ones, not Bacos) for garnish when serving or baked into the cornbread....  :P
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Re: Beans and collards
« Reply #17 on: May 21, 2011, 01:19:09 PM »
Quote from: seeker_two on May 21, 2011, 01:01:27 PM
You can keep the greens....but I'm a fiend when it comes to a good pot of beans....  =D

The kitchen wench made a huge pot of pintos the other day.  She used chunks of country ham in that batch.  Sometimes she uses salt pork.
We've had two full meals out of it and hardly made a dent so far.  She brought back more home-grown honey from her Dad's hives on her last trip back to NC.  It is great stuff on cornbread!
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Re: Beans and collards
« Reply #18 on: May 21, 2011, 03:19:26 PM »
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The kitchen wench made a huge pot of pintos the other day...
 ...We've had two full meals out of it and hardly made a dent so far.

Now I understand your handle!

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Re: Beans and collards
« Reply #19 on: May 21, 2011, 03:41:34 PM »
Quote from: Doggy Daddy on May 21, 2011, 03:19:26 PM
Now I understand your handle!

DD

Hmmm...I wonder how much specific impulse there is in methane?
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If there really was intelligent life on other planets, we'd be sending them foreign aid.

Conservatives see George Orwell's "1984" as a cautionary tale.  Progressives view it as a "how to" manual.

My wife often says to me, "You are evil and must be destroyed." She may be right.

Liberals believe one should never let reason, logic and facts get in the way of a good emotional argument.

Doggy Daddy

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Re: Beans and collards
« Reply #20 on: May 21, 2011, 04:37:36 PM »
Quote from: RocketMan on May 21, 2011, 03:41:34 PM
Hmmm...I wonder how much specific impulse there is in methane?

Just keep an eye behind you for Amish kids with traffic cones.   ;/

DD
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Re: Beans and collards
« Reply #21 on: May 21, 2011, 07:41:10 PM »
Anyone ever take old corn bread, bust it up in chunks in a glass and cover with ice cold buttermilk?  My parents would do that from time to time.  Boy howdy it was good!
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Re: Beans and collards
« Reply #22 on: May 21, 2011, 07:43:24 PM »
Quote from: Waitone on May 21, 2011, 07:41:10 PM
Anyone ever take old corn bread, bust it up in chunks in a glass and cover with ice cold buttermilk?  My parents would do that from time to time.  Boy howdy it was good!

Ayup. I need to make a pan of cornbread soon, haven't done so in a long time.

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Holy hell. It's like giving a loaded gun to a chimpanzee...

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the last thing you need is rabies. You're already angry enough as it is.

OTOH, there wouldn't be a tweeker left in Georgia...

Quote from: Balog
BLOOD FOR THE BLOOD GOD! SKULLS FOR THE SKULL THRONE! AND THROW SOME STEAK ON THE GRILL!

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Re: Beans and collards
« Reply #23 on: May 21, 2011, 08:11:35 PM »
Quote from: Doggy Daddy on May 21, 2011, 04:37:36 PM
Just keep an eye behind you for Amish kids with traffic cones.   ;/

DD

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