Pinto Beans, Cornbread, & Chow-Chow
“Just simple ingredients combined to feed the soul & nourish the body.”
Guest Blog Post by Heather Wright
A combination of food that may sound unfamiliar to many, yet a collection that brings back fond memories for some, and to many folks, like myself, a meal that speaks to my soul as much as it does to my stomach. A meal that honors my history as much as it entices my tastebuds.
In the Appalachia region, specifically the coal mining areas of West Virginia- this was a meal that warmed the soul during the day or after a long day of working the mines. Many mouths were fed around the dinner table for pennies with a meal made up of Pinto Beans, seasoned with a ham hock, and plated with cornbread. You see, nothing was wasted- folks were resourceful, savvy, because they had to be, although short cuts were not taken. Pinto beans are a pretty simple legume, but when combined with cornbread, a complementary protein counterpart, you get essential amino acids. A ham hock or a leftover ham bone is added to create a lovely no-fluff season. Just simple ingredients combined to feed the soul & nourish the body.
Pinto beans take time like most things that are truly good. Ingredients… dry beans, water, cast iron dutch oven, ham hock and time. There’s soaking followed by a slow cooking process. But in throughout our past, these are low maintenance legumes and these were multi-tasking women. Soaking took place at night while sleeping and cooking took place while tending to other matters of the house.
Chow-Chow, a food that may come even less familiar to many… but what if I said Kimchi, would that have a more familiar ring to it? Likely depends on the reader. Chow-Chow akin to the Korean rooted Kimchi. A jar of pickled vegetables, often times green tomatoes, cabbage, onion, spices that include mustard and other pickling spices. Remember, no items are wasted, Chow-Chow is a southern way to pickle items left in the pantry. A relish that is as familiar as barbeque sauce.
You see, stretching a dollar, savvy, resourceful, excelling in time management and yet an unwillingness to sacrifice on flavor… it was a way of life.
So, what does this mean to me? I grew up in the 80’s and began raising a family in the 2000’s. I grew up around my grandmother’s dinner table. A table that was too big for the kitchen but there were many mouths to feed. There was a savvy, no-nonsense, resourceful woman in the back kitchen that knew what nourished the soul and body. We ate Pinto Beans, Cornbread & Chow-Chow then, and we ate this same meal for dinner last night.
There was no recipe, there were basic ingredients, there was time, and I had three kids and a husband to feed. I hope to always be compared to the savvy, resourceful women of my past as I aim to guide my girls to be the same in the future.
Slowing down a bit to get more done is a lesson we can all learn from the women of our past. I have also been taught the importance of:
Using resources we have instead of wishing for more.
Never sacrifice- we don’t have to lower our standards because we perceive we lack resources.
Never waiver- get savvy. This is my rule of thumb for seasoning and in life.
Always remembering that we can honor our past while creating our own story.
Let us know what your meal is that speaks to your soul as much as it does to your stomach. We would love to hear it!
Fall is in the air. Crisp mornings and cool nights make for the perfect time to nourish the soul with delicious southern meals. Stop by the shops sometime, grab some Chow-Chow, a meal to-go, and let us know what you are cooking up in your cast iron. We would love to hear about it.
- Heather W.
