West Virginia Brown Beans & Cornbread


Brown Beans

  • 1 pound bag of dry pint beans
  • 8 cups water
  • 1 cup chicken stock
  • 4 Slices of applewood smoked bacon
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder or fresh onions
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Corn Bread

  • 1 stick of butter (plus another ½ stick)
  • ½ cup sugar
  • ¼ cup of honey
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • ½ tsp. Salt
  • ½ tsp. Baking soda


Brown Beans

  1. Rinse beans under warm, running water. Soak over night. Dump water after soaking

  2. If you can't soak them you can also Add beans and water to your pot, enough to cover two inches over top of the beans, and boil for ten minutes. Drain. Then proceed to the rest of step 3.

  3. If you have soaked them add beans, water, chicken stock, bacon, and seasonings. Bring to boil, cover and turn down to low. Cook for 3 hours, stirring occasionally. 

  4. Serve with cornbread. You can also garnish with relish and onions if you wish. 


  1. Preheat oven to 400 degrees.

  2. Add all ingredients together, mix until well combined.

  3. In a cast iron skillet, set your heat to medium. Once your pan is hot, add half stick of butter . Spread in all around the bottom and sides.

  4. Once it's melted and the butter is sizzling, remove from heat. Add cornbread mixture

  5. Put immediately in preheated oven and bake for 20 mins, or until a toothpick inserted in the middle comes out clean.

  6. Serve with brown beans, chili or just by itself and enjoy!