It’s another beautiful day here in sunny Florida, U.S.A.
This morning I was up at 6:15 and the temperature was a pleasant 68 degrees and slowly climbing.
Yesterday, I finally got around to mowing our yard…
Probably just hours before my snooty neighbors started dropping non too subtle hints.
But, I didn’t manicure the lawn for approval from anyone outside my household.
Nope, I did it because I like the way it looks, and because of it’s aphrodisiac effects on certain family members.
Yup, life is good around here…
So good in fact, that today, and with her permission, I’m going to give away Treasa’s famous Hillbilly Chili Recipe!
Treasa and I were born, and somewhat raised, within 10 miles of each other in S.E. Kentucky, and this meal comes from that region of the country.
Back there, a version of this recipe has been an inexpensive meal for, well, I’d guess, centuries. And, was usually called ‘Soup Beans’.
My Mom regularly made really good soup beans, accompanied with a side dish of cornbread.
And, it was my favorite meal growing up. Still is, by the way.
My passion for them has become sort of a family folklore deal. And, when I visit my Sisters, they almost always have soup beans and cornbread ready for me.
As, did Mom when she still lived on her own.
As mentioned earlier, there’re different recipe versions for making soup beans.
Some families add ham bones, and other cuts of leftover pork. Other families cook in vegetables like potatoes and carrots.
Good eating, but, for my tastes, detracts from the glory of the ‘bean’!
Mom did serve side dishes of meat and garden veggies with her beans & cornbread. But, they were never featured inside the main course.
And, until Treasa decided to master the dish, Mom’s soup beans, was my favorite meal of all time.
A side note about cornbread, while my Mom & Sisters can really cook up a storm, and while their cornbread is top of the line, Treasa’s is the best I’ve ever eaten.
Uh, let’s keep that on the down low…
Anyway, Treasa’s concoction isn’t exactly different from my Mom and Sisters, but somehow the end result is in a class of it’s own.
So much so, that I once mentioned that it should have it’s own name…
And, that’s how Treasa’s ‘Hillbilly Chile’ came about.
Treasa’s Hillbilly Chili Recipe:
Ingredients & Preparation:
- 2 pounds of pinto beans
- 1 stick of organic butter
- 1 1/2 tablespoon table salt
- optional: 1 pound of white beans, or great northern beans
- filtered water (as needed)
- hand sort beans to remove rocks, dried-up and cracked beans
- wash beans in filtered water
- rinse, drain beans & add into pot
- add filtered water to about 2 inches above bean level
Cooking Process (approximately 3 hours):
- bring uncovered pot to full boil for 2 minutes
- remove pot from heat
- cover pot and let sit for 2 hours
- after 2 hours, replace water with clean filtered water
- add pot to heat source & bring uncovered pot to boil
- lower heat until you get a ‘low, rolling boil’
- stir pot enough to prevent sticking
- in 1 hour add butter
- add salt 30 minutes later
- continue to let cook at low boil, or simmer, while replacing evaporated water, until done. About 2 hours after adding butter
Treasa uses a really heavy cast iron pot with ceramic coating. Her’s is a lot like this one at Amazon.
She’s making us a pot later today. It’ll take me about a week to finish it, because she generally won’t eat the same meal two days in a row.
Fortunately I don’t have that problem. For me, each reheating just adds to the flavors.
Because they go so well together, and with her OK, I’ll give you Treasa’s cornbread recipe in a future post.
Ideas for me, your aging related story, or comments are always welcome.