Northern Beans and Corn Cakes
 
Ingredients
BEANS:
  • 3.5 cups northern beans, dry
  • 6-8 cups water
  • kosher salt and fresh ground pepper
  • ½ large onion, diced
CORN CAKES:
  • 2 cups corn meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 Tablespoon sugar
  • 1 egg, beaten
  • 1 – 1½ cups milk
Instructions
FOR BEANS:
  1. Soak beans overnight or 5-8 hours. ( I actually soaked mine from 6am-11am, then cooked them in the slow cooker on high.)
  2. Place into slow cooker, and cover with water, about 2 inches above beans. Add diced onions, salt and pepper to taste.
  3. Cook on high for 4 hours, reduce and cook on low for 2 more hours. Salt and pepper to taste before serving.
FOR CORN CAKES:
  1. Mix all ingredients, adding more milk if batter is too thick.
  2. Heat a cast iron skillet on med-high, then add about 1-2 teaspoons oil. Test heat, batter should sizzle if hot enough.
  3. Drop batter like pancakes into pan. I was able to get about 3 per batch. Turn when cake starts looking solid and has small air holes in it.
Recipe by Faithful Provisions at https://faithfulprovisions.com/northern-beans-and-corn-cakes/