Navy Beans, Fried Potatoes, Squash, and Cornbread with fresh tomatoes and onions

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Navy Beans, Fried Potatoes, Squash & Cornbread

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

For the Navy Beans:
  • 1 lb dry navy beans (or 3 cans of navy beans, drained and rinsed)
  • 6 cups water or chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 smoked ham hock (optional for flavor)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/2 teaspoon dried thyme (optional)
For the Fried Potatoes:
  • 4 large russet potatoes, peeled and sliced into 1/4-inch thick rounds
  • 2 tablespoons vegetable oil (or bacon grease for extra flavor)
  • Salt and pepper to taste
  • 1/2 teaspoon paprika (optional)
  • 1 small onion, diced (optional)
For the Squash:
  • 2 medium yellow squash, sliced into 1/4-inch thick rounds
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
For the Cornbread:
  • 1 box of Martha White Mexican Cornbread Mix
  • 2/3 cup buttermilk (or 1 cup regular milk and 1 beaten egg if you prefer)
  • 1 small can Mexi-Corn or half a can of Del Monte Southwest Corn (drained)
  • 1 cup shredded cheddar cheese
  • 1/2 tablespoon corn oil (for greasing the pan)
  • 1/4 teaspoon chili powder (optional for extra flavor)
For the Sliced Tomato & Onion:
  • 2 medium tomatoes, sliced
  • 1/2 small onion, thinly sliced
  • Salt and pepper to taste
  • 1 tablespoon vinegar (optional, for a tangy flavor)

Instructions:

1. Prepare the Navy Beans:
  1. If using dry beans, rinse them well and remove any debris.
  2. In a large pot, add the beans and 6 cups of water (or chicken broth). Bring to a boil.
  3. Add the diced onion, garlic, bay leaf, thyme, and smoked ham hock (if using). Reduce heat to low and simmer for about 1 hour, or until the beans are tender.
  4. Season with salt and pepper to taste, and remove the ham hock if used. You can shred any meat from the hock and return it to the beans.
2. Prepare the Fried Potatoes:
  1. While the beans are cooking, heat a skillet over medium heat and add the vegetable oil (or bacon grease).
  2. Add the sliced potatoes to the skillet in a single layer. Sprinkle with salt, pepper, and paprika. Stir occasionally to prevent sticking.
  3. Fry the potatoes for about 15-20 minutes, until golden and crispy. Optionally, you can sauté the diced onion with the potatoes for extra flavor. Remove from heat and set aside.
3. Prepare the Squash:
  1. In another skillet, melt butter over medium heat.
  2. Add the sliced squash, salt, pepper, garlic powder, and onion powder.
  3. Cook for about 5-7 minutes, stirring occasionally until the squash is tender but still a little crisp.
4. Prepare the Cornbread:
  1. Preheat the oven to 400°F (200°C). Grease a cast-iron skillet or a 9-inch baking dish with the corn oil.
  2. In a bowl, mix the Martha White Mexican Cornbread Mix with buttermilk (or milk and egg mixture), Mexi-Corn, and shredded cheddar cheese. Stir until just combined.
  3. Pour the batter into the preheated skillet, ensuring it is spread evenly. Bake for 12-15 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
5. Prepare the Sliced Tomato & Onion:
  1. Arrange the sliced tomatoes and onions on a plate. Season with salt and pepper to taste.
  2. Drizzle with vinegar (optional) for extra tang, or serve as is.

To Serve:

  1. Plate the navy beans alongside the fried potatoes and squash.
  2. Serve the cornbread warm, with a side of sliced tomatoes and onions.
  3. Enjoy a hearty, comforting meal with a cold glass of milk on the side!

Tips & Variations:

  • Add-ins for the Beans: For extra flavor, try adding a couple of strips of bacon or a ham steak to the beans while cooking.
  • Cornbread Variations: If you prefer a sweeter cornbread, you can add a couple of tablespoons of sugar to the cornbread mix.
  • Spicy Option: Add diced jalapeños to the cornbread mix or sprinkle a little hot sauce on top of the beans for an added kick.

This meal is the perfect way to enjoy simple, yet satisfying food that brings back memories of family dinners. The combination of beans, fried potatoes, squash, and cornbread is truly comfort food at its best!

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