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Civil War Bean soup and Corn Bread

List of Ingredients




Bean Soup

1/2 pound uncooked navy beans
3/4 pound ham shank
1 cup diced potatoes (uncooked)
3/4 cup diced onion
3 large tomatoes, skinned and finely chopped
Salt and pepper
1 Tbsp parsley

Cover the beans with cold water and soak overnight. Rinse the beans, cover with fresh water, cook until tender and then strain. Cover the ham with cold water and simmer until tender, skimming off the fat. Add the beans, potatoes, and onion to the ham and simmer gently. When the vegetables are almost tender, add the tomatoes, salt and pepper, and parsley, and cook slowly until the vegetables are ready. The soup can be served immediately but tastes better reheated on the following day. Serves 6.






Recipe



Cornbread

1/2 cup yellow cornmeal
1 cup flour
Pinch of salt
4 eggs
2 Tbsp milk
3 Tbsps butter, softened

Combine the cornmeal, flour, and salt in a bowl. Add the eggs, milk, and butter and mix well. Pour into a 9 x 9-inch buttered baking pan and bake in a moderate oven (375 degrees Fahrenheit) for 15-20 minutes.