Do You Need Sugar Cubes For An Old Fashioned Country Cooking Comforts – Pinto Beans, Turnip Greens, and Cornbread

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Country Cooking Comforts – Pinto Beans, Turnip Greens, and Cornbread

Having grown up and lived in the South all my life, I have eaten country food. When I left home and went out alone, I realized that I had a lot of country food that I had misplaced. Over the years, I collected recipes, especially from my mother, and spent countless hours in the kitchen doing what I love: cooking.

I believe in eating healthy meals as often as possible. So if you’re careful with your salt and fat intake, some of these dishes may not suit you or require modification.

Here’s a recap of some of my country food favorites:

  • Served with pinto beans and cornbread, fresh leeks and warm chow chow
  • Turnip leaves topped with crumbled bacon, halved hard-boiled eggs, and Texas Pete® pepper sauce
  • fried green tomatoes
  • Fried pork chops marinated in white gravy, served with biscuits
  • tomato sauce
  • Stewed kidney beans and small white potatoes
  • Open-faced biscuits served with sausage patties drizzled with white gravy
  • Alternate cornbread served in a tall glass of cold buttermilk
  • Homemade biscuits with salted ham
  • Butter the freshly baked corn and season with salt and pepper
  • Stir-fried cabbage with bacon
  • Country fried steak with white gravy, sliced ​​tomatoes and biscuits
  • Savory beef and pork meatloaf topped with bacon, ketchup and brown sugar, mashed potatoes topped with brown gravy and served with buttered hot rolls
  • Homemade beef stew served with freshly baked white bread and cold iced tea

The secret is in the seasoning

Seasonings are an important part of country cooking, like any other type of cooking. You don’t have to include bacon or butter in every country recipe.

You can use canned or fresh green beans. If using canned beans, choose Green Giant® or another high-quality brand. I usually get a large size can of white whole potatoes and two regular size cans.

Place the beans, liquid, and everything in a pot and add one or two beef bouillon cubes. The beans should start with just barely covered or with a water level, even on top of the beans.

Add cooking oil. I don’t usually measure things like this, but my guess is about a tablespoon. When the water is reduced by half, drain the potatoes and add them to the pot.

Gently shake the pan so that the potatoes slide into the remaining liquid. I don’t want to stir it because it will split the potatoes. Cook until most of the liquid is gone. Then I turn off the heat and cover it until dinner time. A little sitting makes it even better.

Southern cooks are often accused of cooking food to the point of depletion of nutrients. This may or may not be true. It’s a matter of personal preference, I happen to like green beans cooked this way, and so does my family.

I plan to cook green beans tonight and it will be served with chilled deviled eggs, whole leeks, sliced ​​and salted fresh red tomatoes, homemade coleslaw, cornbread and iced tea with fresh lemon slices. My husband is already asking what time we are going to eat!

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