Saturday, December 20, 2008

Dem Beans & Cornbread

Soaked the beans overnight, drained and cooked'em in homemade ham stock fortified with a lil' chicken stock ~ got onions, celery, carrots, fire-roasted tomatoes and lotsa big chunks of baked ham in the beans ... seasoned with bay leaves, thyme, fresh garlic and cracked black. The cornbread is Keri C's blue-ribbon recipe ( I tweaked it by subbing buttermilk for the whole milk), baked in hot cast iron skillet with a lil' bacon grease to make dat nice tasty crust.
Jimmy Martin ~ You Don't Know My Mind

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