Soup Beans with Cornbread: A Hearty, Classic Comfort Meal
There’s nothing quite as comforting as a warm bowl of soup beans paired with golden, buttery cornbread. This Southern classic is simple, satisfying, and packed with flavor—a perfect meal for cozy evenings or family gatherings.
Ingredients for Soup Beans:
1 pound (450 g) dry pinto beans or navy beans
6 cups water or low-sodium broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika or 1 smoked ham hock for flavor
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Ingredients for Cornbread:
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar (optional)
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 large egg
¼ cup melted butter or vegetable oil
Instructions:
For the Soup Beans:
Rinse and sort the beans, removing any debris. Soak overnight or use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour.
In a large pot, combine beans, water (or broth), onion, garlic, and smoked paprika or ham hock. Bring to a boil, then reduce heat and simmer gently for 1.5–2 hours, stirring occasionally, until beans are tender.
Season with salt and pepper near the end of cooking. Remove ham hock if used and shred any meat back into the beans.
For the Cornbread:
Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
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