Beans & Cornbread in my Cauldron |ASMR Hearth Cooking| Justine's Own

This is a meal that I could (and do!) eat 3x a week. The classic combination of beans and cornbread is as American as it gets. The combination originated in the Appalachia region, but is now popular throughout the country. Hearty and cheap, beans & cornbread can be made so many ways. Here is how we make it in this cabin. I hope that you will try it in yours. This cornbread is oil free as butter is not classified as an oil.

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[EarlyAmerican]

Cornbread Recipe

3 cups of flour
1 cup yellow cornmeal
0.5 cups of sugar
2 tablespoons of Pearlash (historic) OR 2 tablespoons of baking powder (modern)
1 teaspoon of salt
4 eggs,
2.5 cups of whole milk
2 cups of melted butter OR 2 cups of a vegetable oil such as avocado oil [modern]
4 tablespoons of honey (use 6 if you like your cornbread sweet)

Whisk together your dry ingredients the flour, cornmeal, sugar, leavening agent and salt. In a separate bowl whisk together your wet ingredients the eggs, milk, butter and honey. Pour the wet into the dry and stir well until your batter is smooth and free from lumps. Pour into a well greased baking pan and bake at 350 degrees for 40-60 minutes. Your baking time will depend on the baking pan that you use. A thicker cake pan, such as what I made here, needed a full hour but if you pour it out thin on a baking sheet it may only need 40 minutes. Allow the cornbread to rest in the pan for at least 10 minutes before slicing. Enjoy warm.


Bean Soup Recipe

2 cups of great northern beans (dry or canned) + 6 cups of water for boiling
3 tablespoons of olive oil infused with rosemary (a note on how to make that is below. Alternatively, you can just use regular olive oil and add a tsp of rosemary to the soup while cooking)
3 slices of bacon, diced
1 large onion, diced
5 garlic cloves, diced
4 cups of rich chicken broth OR about 4 tablespoons of chicken bouillon paste dissolved in water
1 cup of tomato based pasta sauce/a seasoned tomato sauce
1 tablespoon of thyme
1 tsp of black pepper
1 tsp of onion powder
1 tsp of margarum
1 tsp of paprika
Lemon juice, for serving

If you are preparing your beans from dried begin by soaking them overnight in water. Then boil your beans for 1.5 hours, or until soft. If cooking from a can just proceed from this point on, as they are pre-cooked. Strain the beans from any liquid. In a deep stew pot on medium heat add your olive oil. Allow that to get hot for about 30 seconds before adding the onions, garlic and bacon. Stir frequently until the bacon has developed color and the onions are soft. This won't take long so be sure to mind it closely. Add the cooked beans, tomato sauce, chicken stock and spices. Give it a good stir before covering. Allow it to simmer for 15 minutes before serving. Serve each bowl up with a squeeze of lemon juice.


***Making rosemary infused olive oil is easy! I'm obsessed with the stuff and use it to cook...everything. Just clean out a glass jar and once it's fully dry inside fill it with extra virgin olive oil. Put into it fresh rosemary leaves, picking them from the stem. For every cup of olive oil I recommend 2 tablespoons of fresh rosemary. Cover and set aside in a dark place for at least 1 week before enjoying. The longer that you let this sit the stronger and more AMAZING it'll be. It reaches it's peak after 2 weeks, though it can be hard to resist it until then.

[liberallioness]

Finally found an "influencer" who makes recipes that I want to eat and can afford to make for my family 👏😁🥳

[NOway]

These videos are so relaxing and enjoyable to watch. No sponsor interruption, no annoing back ground music just simple cooking by a fireplace.
Thank you very much for this content.

[robdixon]

She's got her broom, her black cat, and her cauldron. Look out everyone! Lol

[jennyjenny]

In the south, we eat a lot of purple hulled peas, cooked with fatback and ham hocks, and serve it with cornbread.
So, so good!

[Janadu]

That cabin with the crackling fire is all it for me! Can my husband and I move in there once you're all settled in your new home? LOL just kidding of course! I need the cozy warms today, and I thank you!

[jancatperson]

I love seeing how “scratch” cooking in the 21st century is essentially the same as it was 200 years ago. Aside from cooking over an open fire, so much of what you did in this video is the same as what I would do now when preparing beans or cornbread.

[infinitedomaine]

Your videos are quite simply put...home and hearth thank you for proividng some needed comfort

[hacksaw]

I've never seen soup beans made that way. Looks pretty good. The only thing missing from that meal is a big ol' skillet full of fried potatoes and onions! 😛

[kerridillon]

That cauldron looks so appropriate for the Halloween 🎃 season, Justine! My best love & prayers for your health! ❤😊

[ThePayneFamilyFarm]

Finally!!!! A recipe and method of cooking I can connect with! Alas!!!!
I've been cooking pinto beans in a cast iron cauldron that my grandma (known as Mama Payne) used all my life. It was recently when after watching a YouTube video of Brenda Gant that talked about dating/aging cast iron and why you SHOULD be buying it at yard sales that I realized it predated my grandmother (born in 1900). When I asked Daddy, that's when he bestowed upon me the knowledge that he believes it may have belonged to her grandmother! Her mother was born in 1885, as she was 15 when grandma was born. The gate mark and the manufacturer (very worn) tell it's age but they were still making them into the mid-19th century, though not this style. It's really wonderful.
But it doesn't matter what you make in case iron, beans, fried chicken (perfect every time), stew or ALWAYS tastes better from generations of love and seasoning!!!

[jamesellsworth]

The texture of the cornbread was outstanding!

[seasonsofphilly]

I don't know what was more beautiful tonight, Justine, your outfit (I am loving that shawl) or that cornbread. Beans and cornbread was a go-to meal when I was 21-years-old and struggling to make ends meet on my own. It was easy and cheap to make. Your videos often have me reminiscing...thank you! 😊

[JanTrewhitt]

I married a farm boy who grew up in Tennessee. I grew up in a town in Ohio. He was raised on beans and cornbread, I was not! Anyway, I quickly had to learn how to make beans and cornbread!! We were married 47 years when he passed in 2002! My daughter now makes me beans and cornbread!! Blessings.

[AllenMZim]

You can't ever go wrong with cornbread! MmmmMMM! 😋

[itynotbity]

When Ron came in smiling, I already knew, it was gonna be a good meal! A must for Fall! ❤

[jukthewise]

I haven't even finished watching, but I have to tell you... at about 6:53 when you were stirring the soup, I swear I could smell it!

[doomtoken]

The kindest, most pleasant witch in the woods.

[jerryodell]

Never heard of lemon juice in beans and cornbread. Its a first !

[barbaramcelfresh]

❤❤ Hello, I absolutely love these awesome videos of the 1800s I enjoy watching how everything was prepared and cooked. Thank you for sharing these Amazing Videos.