Beans and Field Peas by Sandra A. Gutierrez

Author:Sandra A. Gutierrez
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2015-09-15T00:00:00+00:00

Place the beans in a 6- to 8-quart Dutch oven set over medium-high heat; add the water, ham, and salt and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes to 1 hour.

Remove the ham and chop it into bite-size pieces; return to the pot. Serve the beans in bowls with some of the liquid.

New Southern Dishes

What we think of today as the Global South, with its wonderful convergence of people from all over the world on the American South, has inspired a culinary movement in which ingredients, flavors, and cooking techniques from many different countries and cultures grace the southern table. It is impossible to eat in the South today and not encounter Latino, Vietnamese, Greek, Jewish, Caribbean, and other cultural imprints in the modern flavors that meld at the table seamlessly with southern food. From the “red-hot” tamales of the Mississippi Delta to Louisiana’s Cajun Vietnamese crawfish boiled with lemongrass and hot sauce, Global Southern cuisine is vibrant and effervescently evolving. Beans and peas lend themselves perfectly to these new interpretations that marry the classic southern culinary flavors with those from around the world. In this chapter, you’ll find some of the dishes born from this movement—some created by highly esteemed chefs and others by innovative cooks in their own kitchens. One thing is true: no matter the many flavors that come together in these bean and pea recipes, they all stay true to their southern roots.

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