Hot Water Cornbread and Beans
1 pound great Northern beans
6 cups water
2 Tablespoons salt
2 cups chicken stock
1 ham hock
Salt and pepper to taste
Boil beans, water and salt.
Once boiling, cover and remove from heat. Let sit for an hour.
Add in stock and ham hock.
Bring everything in the pot to a boil, then reduce to a simmer for an hour and a half to two hours.
For an easier method, put all ingredients in a slow cooker on high for about four hours, depending on the slow cooker.
Hot Water Cornbread
2 cups stone ground cornmeal
2 teaspoons salt
2 teaspoons sugar
1 teaspoons baking soda
2 cups boiling water
Mix dry ingredients together, then add water one cup at a time. You may or may not use the whole two cups of water; add as needed until mixture is pasty.
Heat a cast iron skillet over medium heat with enough oil to cover the bottom of the skillet.
To make sure the oil it hot enough, take a pinch of dough and drop it into the skillet. If there are lots of bubble and the piece of corn bread starts to brown, the oil is just right.
Form patties with about two tablespoons of cornmeal mix. Fry in oil for about two to three minutes per side. Only flip once, or the patties will be oily. Drain on a paper towel.
Serve beans over cornbread with collard greens.