November 3, 2018 Season 5, Episode 38
”Setting the Table on this episode with Seed Saving”
Seed Saver/Author Ben Cohen’s new book “From Our Seeds & Their Keepers”, A Collection of Stories.

- The feature of this episode is an old time Appalachian tradition, saving seeds, particularly bean seeds. Seed saver Ben Cohen has written a brand new book entitled “From our Seeds and their Keepers”, A Collection of Stories, with forward written by Seed Saver Bill Best or Berea, KY.

We hear a story of a bean that Ben has saved and returned to the Cades Cove Museum in Blount County, TN that was originally from Kermit Caughron - one of the last people to live in the Great Smoky Mountain National Park.

- Amy shares a soup bean recipe to share with you that might rival your Mamaw’s.

- Fred Sauceman shares a segment on an assortment of Appalachian beans, terms of Appalachian bean preparations, and a short story of the “Noble Bean” that was saved by Seed Saver Bill Best of Berea, Kentucky.

Links:

Ben and Heather Cohen: http://www.smallhousefarm.com/

Kermit Caughron information: http://www.cadescovepreservation.com/kermitcaughron.html

Cades Cove Preservation Association: http://www.cadescovepreservation.com/

Fred Sauceman: https://www.facebook.com/fred.sauceman

Jeff Barbara and Sara Pickle Music: https://jeffandsarahmusic.com/

Emi Sunshine: http://theemisunshine.com/

Soup Bean Recipe: Just keep scrolling, its down there at the end there.

Connect with Ben: http://www.smallhousefarm.com/

Kermit Caughron with Cades Cove in the back ground

Amy Campbell’s Soup Bean Recipe

*You will need a large stock pot for this recipe

Prep time: 30 minutes (after beans are prepared for cooking, involves soaking overnight)

*I like to cook my beans in the morning the day before I need them. After they simmer until Noon, I let them cool all day, then refrigerate overnight. The next day the flavors will have seasoned and improved than if you eat them a few hours after cooking.

Ingredients:

1 LB dried beans (pinto, lima, or leather britches)

3 TB olive oil

1 onion

1 bay leaf

3-4 cloves garlic, minced

1 tsp fresh ground pepper

1/2 tsp red pepper flakes

1 tsp ground dried thyme

1 tsp ground dried sage

1TB vinegar (I use apple cider vinegar)

1 tsp sugar

1 TB salt (add at the end of cooking, omit if using ham bone)

3 quarts low sodium chicken or vegetable broth

*Optional: a ham bone, with some meat on it. I like to get them from the Honey Baked Ham Store.

Directions:

Preparing the beans:

Clean the beans with cool water and a colander, pick out rocks, and broken beans. Fill a big pot with at least 3 quarts of water (2 inches of water should cover the beans), if any beans float, remove them and don’t use those.

Soak overnight. Darin the next morning and rinse again.

*If you don’t have all night to soak them, follow the “quick cook” method on the package.

Cooking the Beans:

In olive oil on Medium heat, sauté onion, bay leaf, and spices until just browned.

When onions and bottom of pot begin to brown, add garlic, then add broth.

Bring to a boil.

Add ham bone at this point. Let boil for a minute or 2.

Add vinegar and sugar.

Add prepared beans.

Bring to a boil.

Right after the beans come to a boil, turn down the heat and simmer on low for at least 2 hours. I like to simmer them for at least 4 hours on low.

*If you let beans boil like crazy on the stove top, they will get too soft and sort of fall apart. So, watch the pot and try to avoid that. I have learned the hard way.

Feeds: 10 - 20 depending on serving size, and seconds.