Good Old Mountain Cooking::: Pinto Beans, Collard Greens and Cornbread

In the good old days a mess of pinto bans, collard greens and cornbread was a welcome treat. Mom or Granny would start the meal by soaking the beans overnight. She then would give the beans a good washing off. The beans would be boiled in enough water to cover beans. One tip I like to do that adds a bit of flavor is to add in a few bouillon cubes. After boiling the beans the heat would be lowered to medium. Add some fatback or meat that has been pre-browned would be added into the beans.

Prepare a mess of collard greens is easier these days as you can purchase greens that are all ready washed and cut. In the past you would pick, sort and wash greens and this was not always easy as greens are not the easiest things to clean. Greens should be boiled for about 30 minutes. Again adding a few cubes of bouillon while boiling adds more flavor. After the 30 minutes drain the greens. Frying up some fatback or bacon slices offers you a bit of grease to fry the greens. You can then add the bacon or fatback to the greens. Season the greens with salt and pepper. Spice it up a bit if you choose or leave it as is.

Buttermilk Cornbread
3/4 cup butter
1/2 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Add a handful of chitlins or pork skins (if you like them) for a crunch.
Preheat oven to 375 degrees F. Melt butter in an 8-inch iron skillet (or square metal pan).  Melt butter in the skillet.  Remove about one cup of the butter and pour in a mixing bowl. Stir in sugar and quickly add eggs, and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt (and chitlins if you choose) until well blended and few lumps remain. Pour batter into the warm skillet with melted butter. 
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.