Mike Arnold’s Cheddar Jack Cornbread
Eighth and Roast chef, Mike Arnold serves this "Yankee" cornbread, which is indeed sweet, with his smoky pork and greens soup.
This is a traditional white bean soup made rich and smokey from the ham. Light queso fresco crumbling cheese, available at Mexican markets and some supermakets was a perfect contrast to the warm soup. We used packaged "Pork Seasoning" from TN Grass Fed Farm, which is bits and pieces of pork. You can use ham hocks, leftover ham or even bacon here. You can skip the overnight bean soak and quick soak them. Place dried beans in a large saucepan, cover with 2 inches of water. Bring to a boil, cook for 2 minutes. Remove from heat, and let stand for 1 hour. Rinse and proceed with recipe.
Ingredients
- 4 ounces ham hocks or bacon or any combination
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, chopped
- Fresh parsley (optional)
- 2 cups dried white beans, soaked
- salt and pepper
- Queso Fresco cheese (fresh crumbling Mexican cheese)
Preparation
1. Saute pork or bacon to render the fat. Add onion, carrot and garlic; saute until slightly browned, about 10 minutes. Add beans. Add 8 cups water, and simmer 1 hour or until beans are tender. Remove ham from ham hocks and put back in soup. Serve with Queso Fresco cheese. Makes about 16 cups soup. Perfect with cornbread.
Variation: Saute 1 chopped fennel bulb with onion. Add 1 (12-ounce) can stewed tomatoes with ham.
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