Country Kitchen Conveniences: Pinto Beans, Turnip Greens, and Cornbread

Having grown up and lived in the South all my life, I’ve eaten my share of country cooking. After I left home and went out on my own, I found that there were many comforts of the country kitchen that I had left behind. Over the years, I’ve collected recipes, especially my mom’s, and spent countless hours in the kitchen doing something I love, which is cooking.

I believe in eating healthy as often as possible. However, some of the foods mentioned in this article contain butter, bacon, bacon grease, salt, etc. So if you’re watching your salt and fat intake, some of these dishes may not be for you or may require modification. Alterations, however, will affect the flavor.

Here’s a rundown of some of my country kitchen favorites:

• Pinto Beans and Cornbread served with a Fresh Large Green Onion and Hot Chow Chow
• Turnip Greens topped with Bacon Crumbs, a Half Boiled Egg, and Texas Pete® Pepper Sauce
• Fried Green Tomatoes
• Smoked fried pork chops in white sauce and served with crackers
• ketchup
• Green beans cooked with small white potatoes
• Open biscuits with sausage patties covered in white sauce
• Day old cornbread served in a tall glass of chilled buttermilk
• Salted ham served on homemade biscuits
• Freshly cooked corn on the cob buttered, then salted and peppered
• Cabbage Pan-Seared in Bacon Grease
• Country fried steak served with white sauce, tomato slices and crackers
• Flavorful Beef and Pork Pie with Bacon, Ketchup and Brown Sugar Topping served with Mashed Potatoes topped with Brown Gravy and Warm Buttered Buns
• Homemade beef stew with slices of fresh white bread and cold iced tea

The secret is in the seasoning

Seasoning is an important part of peasant cooking, just like any other type of cooking. Not all country recipes have to include bacon and/or butter. For example, let’s take a closer look at the seasonings in my recipe for cooked field green beans that I was used to eating growing up.

You can use canned or fresh green beans. If I’m using canned beans, I opt for Green Giant® or another quality brand, preferably the canned variety with the white interior. I usually get the large can and two regular cans of whole white potatoes.

I place the beans in the pot, liquid and all, and add a cube or two of beef bouillon. You may need to add a bit of water depending on how much liquid the can holds; the beans should start out just covered or with the water level even with the tops of the beans.

I add a little cooking oil; I don’t normally measure things like this, but I would guess it would be a tablespoon or so. I simmer them until the liquid is halfway, then drain the potatoes and add them to the pot.

I shake the pot gently so the potatoes slide down into the remaining liquid. You don’t want to stir because it will break the potatoes. I cook until there is hardly any liquid left; then I turn off the heat and cover until dinner time. They are even better after sitting for a bit.

Southern cooks are frequently accused of cooking food until the nutrients are depleted. This may or may not be true, and if it is, it is probably more so with some dishes than others. It’s a matter of personal preference and I like my green beans cooked this way and so does my family.

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