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Feeding Their Souls
Written By: Marlene Osteen | Issue: September - 2022
The culinary genius of Granny Ada lives on in Ashlie Mitchell’s slow-cooking bean soup.
This week, as she will do multiple times during the falland winter seasons, Ashlie Mitchell, Executive Directorof the Village Green in Cashiers, will set out hercrock pot to begin the long simmering of a pot of slow beans.Mitchell is a sixth-generation descendant of Glenville. Thelocale is the source of the soup which she first ate as a child,growing up in her Granny Ada’s kitchen.As she recounts, Ada was the family matriarch who took care ofeveryone in need in the Pine Creek area – sustaining the commu-nity with her soul-satisfying meals – “forever feeding their souls,hearts and stomachs.” She tells me, “I’m not 100 percent positivethat these beans were always on the stove at my Granny Ada’s,but I can’t remember a visit where they weren’t available!”Though Mitchell has tweaked the recipe a bit, sometimes add-ing a leftover ham bone from a holiday ham to add sweetness, itremains one of the most beloved staples in her family traditionas it does in the Southern canon.Ingredients1 lb. 15 bean soup mix (discard the ham seasoning packet)1 lb. pinto and great northern bean mix1 yellow onion, diced1 smoked ham hock.5 lb. fatback or salt pork2 cups of chicken broth4 cups of water2 teaspoons pepper1/2 teaspoon garlic powderToppings: Chow Chow and a dollop of sour cream; Optionalseasoning: 1/3 teaspoon cayenne, 2 bay leaves, 5 cloves.Directions1. Soak beans overnight, not longer than 12 hrs. (You can alsodo your favorite quick soak method.) Drain, and rinse twice toremove any bean casings.2. In a heavy skillet set over medium heat, sauté the onion withthe fatback until crisp and the fat has rendered.3. Transfer fatback and onions to a crockpot.4. Add the bean medley to crockpot and then place the hamhock on top of the beans.5. Add water and chicken broth.6. Season with pepper, garlic, and optional seasonings. DoNOT add salt – the fatback and ham hock are sufficiently saltyto flavor the beans.7. Cook on Low heat for 6-8 hours or until the beans aresoftened and have reached desired texture and creaminess.8. Remove the ham hock and fatback.9. Serve with a dollop of sour cream and chow chow if desired.
by Marlene Osteen
