Article Discussion

I’ve traveled all over the world, but nothing can compare to a good bowl of brown beans, a big hunk of cornbread smothered in butter, a piece of onion and an ice cold glass of buttermilk. Whew! Take me home, country roads.

Pinto beans and homemade cornbread were very much a major part of my family’s diet during the 1930’s. Pinto beans, cornbread and fried potatoes never became too boring. Unfortunately, I don’t get to enjoy this kind of meal very often, simply because the art of making good cornbread seems to have been lost.

In our area (Tyler County) we had soup beans, either navy or great northern types. I don’t know the reason except maybe they were more easily attainable. I still cook them occasionally. The latest was for two visitors, one from China and one from The Netherlands. I have even converted my city boy husband (from Wheeling) to enjoying a bowl or two once in a while. My great aunt Blanche referred to the different types as 22s or 44s. I believe this had something to do with comparing the after effects of the beans with the sound of shotguns being fired.