Cherokee Brown Soup Beans
(Now called by name: “Borlotti” )
NOTE: Growing up on a farm, and taught by my people of the Tsalagi (Cherokee).. I was privileged to learn all sorts of skills in farming and agriculture. These type of beans was usually planted with the corn so that the stalk as it grows, the bean vine would automatically twin around the stalk as a support to grow upon.
These beans are usually a pinkish coloured speckled bean in a shell much like peas .. soft and rubbery and easy to hull out. But when properly cooked, they will turn brown in colour. Below will be a simple basic recipe, (no frills) but it can have many variations if preferred.
1 (Medium) stock pot (half full of water)
2 bags of beans 375 grams per bag (6 cups total) (ALREADY) per pre-soaked in water for about 1 hour
1 full cup of butter
2-3 medium onions chopped
Salt and pepper and garlic powder (In Equal amounts) sprinkled across top of water
1 ham bone with meat still upon it placed in the bottom of pot to cook till beans are done then removed before serving. You can add uncooked bacon for flavour also.
Place on stove on medium heat till water comes to a boil, then turn down to a low simmer stirring (NOT SCRAPING) BOTTOM of pot for any reason in case of sticking which will ruin the flavour of your soup beans!
Gently stir your soup and beans until cooked to brown in colour. About 1-2 hours (Just keep a watchful eye and stir every 15-20 minutes)
NOTE: If you prefer a thick soup.. add corn flour starch, stirring constantly while adding it or it WILL STICK!!! About ½ cup mixed in warm water to start with... if more needed, add small amounts until you achieve the consistency you want the soup to be.
