On Line Cookbook
Soup Beans and Corn Bread
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Georgette Todd

Serves/Makes:6

Ingredients
  • 1 lb (.5 kg). bag of navy beans or great northern beans
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) pepper
  • ham hock
  • 2 boxes of Jiffy corn muffin mix
Preparation
  • Soak the beans in water overnight.
  • In the morning, drain the water off.
  • Put the beans, salt, pepper, and ham hock in to a crock pot.
  • Cover with water.
  • Cook on low heat all day, until the beans are no longer hard.
  • Follow directions for the Jiffy corn muffin mix.
  • When everything is done, butter your corn muffin and pour the beans over top.
Comments
This is a very easy, cheap, and delicious recipe. My grandfather always makes it for me. He ate it alot during the depression. It comes from West Virginia.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.