Made from the Heart

Shannon Walker loves and can't get enough of Beans and Cornbread with Pork Shanks and Chow Chow. In his mind it is the definitive Appalchian meal and has been for generations. Watch this video and check out the recipe! Enjoy!

Watch the video here for Beans and Cornbread with Pork Shanks and Chow Chow!

Granny Beans
1 quart of dried beans (navy or pinto)
1 slice of smoky bacon (Benton's)

Look beans over for any rocks or dirt and remove. Place beans in a gallon-sized crock and cover with half a gallon of water. Let soak for 4 hours. Drain the beans and rinse them, place in a 2 gallon pot with the bacon and add enough water to cover the beans by about 3 inches. Bring to a boil then reduce to a low simmer and cook about an hour and a half. Season with salt and pepper.

Braised Pork Shanks
1 pork shank cut into four 2 inch steaks
1 head of garlic
Handful of fresh thyme
1 bottle of wine, red or white
Salt and pepper

Open bottle of wine and pour yourself a glass. Season the shanks liberally with salt and pepper. Cut the garlic in half to expose the cloves. Heat a pan with 1 tbs of lard or oil. When hot, sear the shanks on both sides then deglaze with the rest of the wine. Add garlic and thyme, let simmer a few seconds so the alcohol in the wine burns off. Cover and braise in a 300 degree oven for 3 hours.

Skillet Fried Cornbread
1 cup of Blackberry Farm Cornbread Mix
1 egg (beaten)
3/4 cup buttermilk

In a bowl, combine all ingredients and mix well. Heat a large skillet with enough lard tocoat the surface. When it just begins to smoke, add spoonfuls of the batter and let cook until the edges begin to brown then flip and cook until golden brown. Remove from skillet and place on paper towels. Serve while hot.

Shannon Walker, Preservationist