I was sitting at lunch with some coworkers today when the topic of Soup Beans came up. When I said that I haven’t ever had Soup Beans they all looked shocked. It was at that point I decided I wouldn’t tell them I didn’t even know what Soup Beans were in fear they would fall off their chairs! (although some may read this and my secret will be out!) I was then asked “how do you fry your chicken? With flour or cornmeal?” to which my response was “I’ve never fried chicken.” The table was in an uproar and I was asked “What do you eat up there in the North?!”
If they only knew that my mom pretty much only cooks by way of microwave with the exception of a casserole or two. And my dad is a master of the grill. My chicken was pretty much always baked or grilled and the fried kind came from KFC.
And the Soup Beans…?
When I got home today, I Googled “Soup Beans” and this is what the almighty Wikipedia has to say on that subject:
Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or fried sauerkraut and weenies), corn (whole or sweet), and potatoes (stewed or fried) and may be topped with raw chopped onions. The meal is often topped with pickle relish. Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.