What’s for dinner
Southern supper plate. Beans, greens, and cornbread
Pinto Beans with Ham:
Serves 6-8:
Ingredients:
1 lb dried pinto beans
1 ham hock OR 1½ cups diced smoked ham + 2 strips bacon
1 small onion, quartered
2 cloves garlic, smashed
1 bay leaf
1 tsp black pepper
1 tsp salt — add at the end, ham is salty
6-8 cups water
Instructions:
Soak: Pick through beans, rinse, and soak overnight in cold water. Drain.
Quick soak: boil 2 min, then let sit 1 hour covered, drain.
Simmer: In a large pot, cover beans with 6 cups water. Add ham hock, onion, garlic, bay leaf, and pepper.
Bring to a boil, then reduce to low.
Cook low & slow: Cover and simmer 2½-3 hours until beans are tender.
Stir occasionally and add more water if needed to keep beans covered.
Finish: Remove ham hock, shred meat, return to pot. If using diced ham, add it in the last 30 min.
Mash a few beans against the pot to thicken the broth. Salt to taste.
The broth should be creamy, not watery .
Fresh Turnip Greens:
Serves 4-6
Ingredients:
2 lbs fresh turnip greens, washed well and chopped — they’re gritty, wash 3x
4 oz salt pork, ham hock, or 4 strips bacon, chopped
1 small onion, diced
4 cups water or chicken broth
1 Tbsp sugar — cuts bitterness
1 tsp red pepper flakes — optional
1 Tbsp apple cider vinegar — add at the end
Salt & pepper to taste
Instructions:
Render fat: In a large pot, cook salt pork or bacon over med heat until crispy.
Add onion, cook 3 min.
Wilt greens: Add greens by handfuls, stirring until they wilt.
They’ll look huge but cook down fast.
Simmer: Add broth/water, sugar, and pepper flakes. Bring to boil, then reduce to low.
Cover and simmer 45-60 min until tender.
Season: Stir in vinegar and salt to taste right at the end.
That pot likker is liquid gold for dipping cornbread.
Buttermilk Cornbread:
Serves 6-8
Ingredients:
1½ cups yellow cornmeal
½ cup all-purpose flour
1 Tbsp sugar —(optional)
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
1½ cups buttermilk
2 large eggs
¼ cup melted bacon grease or oil + 2 Tbsp for skillet
Instructions:
Heat skillet: Put 10" cast iron skillet with 2 Tbsp bacon grease in oven. Preheat oven to 450°F. Hot skillet = crispy crust.
Mix batter: Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk buttermilk, eggs, and ¼ cup melted grease.
Combine: Stir wet into dry until just mixed. Don’t overmix.
Bake: Pour batter into screaming-hot skillet — it should sizzle.
Bake 20-25 min until golden brown and a toothpick comes out clean.
To serve :
Ladle beans over the plate, add greens with plenty of pot likker, wedge of hot cornbread on the side, and sliced raw onion like you mentioned. A few dashes of hot sauce or pepper vinegar wouldn’t hurt either.
Timing tip: Start beans first, then greens, then cornbread last so it’s hot when everything else is done.
If you're looking to deepen your appreciation of this classic Southern supper, I’d recommend a few tips and tweaks based on my own kitchen adventures. First, soaking your pinto beans overnight really enhances their texture and reduces cooking time; however, if you're short on time, the quick soak method described works well too. I've found that using a ham hock adds incredible depth and smokiness to the beans that diced ham alone can’t match, but combining both can make the broth even richer. When preparing turnip greens, the triple wash is essential since they can be sandy and gritty. I like to add just a touch of apple cider vinegar right at the end to brighten the flavor and balance the natural bitterness of the greens. Additionally, seasoning with red pepper flakes gives an optional but delightful kick. For the cornbread, using a well-seasoned cast iron skillet is a game-changer; it ensures a crispy golden crust that contrasts beautifully with the tender crumb inside. I sometimes swap bacon grease for butter or incorporate a bit of honey to add sweetness, adjusting to personal taste. Serving the meal piping hot is key, so managing the timing as the recipe suggests—beans first, then greens, then cornbread—makes a big difference. One last tip is to save the “pot likker” from the greens—a flavorful broth that many Southerners consider a delicacy. It’s perfect for dipping warm cornbread and brings a soulful, savory dimension to every bite. Pair your plate with some sliced raw onions and a dash of hot sauce or pepper vinegar to elevate the flavors further. This meal isn’t just about food; it’s about embracing Southern hospitality and tradition at your own table. Whether it’s a weeknight dinner or a weekend gathering, this comforting dish never fails to bring warmth and satisfaction.
