Three chicken bouillon cubes (This is a low fat recipe)
SIFT them beans threw yur hand and look fur any small stones/rocks. If you find sum, throw em out. Now place beans in a pot big nuf to hold mor than eight cups tap water. Por eight cups uh water in the pot and bring to uh burl. Keep the lid on pot but not completely closed-a'jar.
When the burlin' begins, por two tablespoons of vinegar in them. (I have no idée what's that fur, but it's sumpin' Mommy did and she probly don't remember why ethur. Remove pot frum that thar hot burner and place lid on pot.
While them beans are a'steepin', remove skin frum the onion. Pack them tea strainer balls full of Bacos (tops and bottoms) and screw em back together. After 45 minuts, pour beans in a strainer and rinch reel good with cold water. Now, clean out that pot the beans wuz a'steepin' in. Put that onion in the bottom of the pot , por in them beans, and hang them tea balls on each side of the pot.
Fill that pot with six cups cold water, plop in three chicken bouillon cubes and bring the whole stuff to burl (remember to keep lid a'jar.) When burlin' begins, turn the nob to simmer and let beans cook for-oh, say-two, two and half, or three hours. Now this here step wuz tot to me by Suzi Jarrett -- she is a Boone County girl. Halfway thru the simmerin', pull out a cup of beans and mash them up real good and put em back in the pot. That's to hep you have a little thicker soup. (Sounds good to me!)
Mom always cooked our brown beans with a meat rind-pork, in fact. In the bygone days when folks butchered, they scraped the hog instead of skinning it. Mom rendered some of the skins, and saved some for a pot of beans. We relished the cooked skin after it was boiled good and tender.
When Mike was a little tot, he climbed up to Mom's table and announced, "I want some of that stuff that stretches!" Mom was dumbfounded and asked him again what he wanted. "Some of that stuff that stretches," he repeated loudly, pointing at the meat skin in the beans. He got it.
My sister Mary Ellen corrected me on the chinquapins -- she says they do look like a chestnut, but not a hazel nut. They have several little chinquapins inside the hull. Juanita Cooper of Point Pleasant writes that she'd never heard of chinquapins until a few weeks ago when someone gave her eight nuts and told her to put them in the refrigerator until they sprouted and then plant them. Also, Marilee Bibb told me that Blue Jay is in Raleigh County -- not Fayette.
We have received some more Salt Risin' Bread recipes, and also recipes for Whoopie pies and stuffed peppers. Hope to get to them next column. There's a frost and freeze warning for tonight, so it's good-bye summertime.
Lord, support us all the day long of this troublous life, until the shadows lengthen and the evening comes and the busy world is hushed and the fever of life is over and our work is done. Then, of Thy great mercy grant us a safe lodging, and holy rest, and peace at last, through Jesus Christ. Amen.
Contact Alyce Faye Bragg at alycef...@citlink.net or write to 2556 Summers Fork Road, Ovapa, WV 25164.