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My eyes slowly open, it’s another grey spring day. Eventually and lazily I roll out of bed. Wrapping the soft brown shawl around my shoulders as I make my way to the window. Pulling the curtain aside reveals glistening cobblestone sidewalks and terracotta rooftops. It has been raining overnight. Gazing up I can see the rain has helped the trees bloom, green leaves on all of them. In the background Joanie and Chachi, aka Minions, are now aware that we too are ready to start our day.
The grey day doesn’t deter the Minions from caring on with their boisterous morning routine. Joanie is pacing back and forth, impatiently waiting for the cage door to be opened. I open their cage, seconds later out come the goofy cockatiels. Little kisses for the Minions and off they go to fully stretch their wings. The whole flocks carries on with each of our morning and daily routines.
Rainy grey days can make one feel like an unshakable grogginess comes over our bodies. Those days have a way of making things seem like they are on a slow pace, minutes feel like hours. Rainy days feel like they should be spent under a warm blanket while sipping countless cups of warming drinks. But alas the day must go on and the daily tasks need to be accomplished.
This damp spring day I knew there was only one thing that could bring some sunshine to my kitchen, a hearty warming meal. Beans and cornbread is a perfect rainy day meal. In my kitchen beans and cornbread can take on a few different variations. This grey day they became a fusion of American and Czech flavors. Southern style cornbread, smoked Moravian (region in Czech Republic) pork pulled together with a melange of European spices.
Joy and comfort found in a pot of beans.
(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Moravian Beans and Cornbread (Moravian take on a Southern Classic)
100 grams or 3.5 oz Moravian or your choice of smoked pork, cubed
1 1/4 cup dried white navy beans = 3 1/2 cups cooked
3 cups vegetable broth
1 small onion, finely chopped
4 garlic cloves, minced
10 whole juniper berries
2 small or 1 large bay leaf
1 tsp. dried marjoram
1/2 tsp. ground caraway
1/2 tsp. ground black pepper
1 tsp. salt
1/2 tsp. sweet paprika
1-2 tbsp. sunflower oil
Cornbread, try my recipe
thinly sliced radishes, for topping
1. Cook the navy beans until soft. Heat 1 tbsp. of sunflower oil in a pot, add the finely chopped onion and saute until translucent. Once translucent add the cubed Moravian meat or smoked pork. Saute for 5 minutes then add the minced garlic and cook for 2 minutes, if you need to add the remaining sunflower oil to prevent sticking do so now. Stir in all of the spices except the paprika and mix unitl well combined. Add cooked drained beans, stir and add the paprika into the pan. Pour in vegetable broth and stir to well distribute the spices in the broth.
2. Turn heat to medium low and simmer until the broth thickens and it is to the consistency of your liking. Taste and adjust spices if needed.
Serve over corn bread and top with slices of radish.
Hearty, warming, satisfying. Yes, the perfect meal for a cool wet spring night.
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