Soup Beans with Cornbread & Kraut

To prepare beans:

1. Drain and rinse beans. Heat oil in a large pot over medium heat (or see Tip, below). Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add broth, bay leaves, thyme and the beans. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the beans are tender, 1 1/4 to 1 1/2 hours. (You want them to remain whole and not falling apart.) Discard the bay leaves and thyme sprigs. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Meanwhile, prepare cornbread:

1. Preheat oven to 425°F. Add oil to an 8-inch cast-iron skillet and place in the oven for 5 minutes.

2. Combine cornmeal, baking soda and salt in a large bowl. Mix egg and buttermilk in a large measuring cup. Stir the wet ingredients into the dry to combine. Pour the hot oil into the batter and stir to combine, then pour the batter back into the hot skillet. Sprinkle with pepper.

3. Bake the cornbread until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool slightly. Cut into 8 slices.

4. Serve the beans with the cornbread and sauerkraut (or chowchow).

To make ahead:

Refrigerate beans (Step 1) for up to 3 days or freeze for up to 3 months.

Equipment:

8-inch cast-iron skillet

Tip:

To cook beans in a slow cooker, combine the drained beans, onion, garlic, 5 cups broth (or water), bay leaves and thyme in a 6-quart or larger slow cooker. Cover and cook on Low until the beans are tender, about 6 hours. (You want them to remain whole and not falling apart.) Discard bay leaves and thyme sprigs. Season with 1 tsp. salt and 1/4 tsp. pepper.

Associated Recipe:

Gingery Vegetable Broth