In honor of these musicians, I've offered up some southern recipes for you: pinto bean cakes and cheese grits.
1 cup dried pinto beans
1/2 cup Parmesan cheese
1/3 cup celery
1/4 cup parsley, finely chopped
1/4 cup scallion, thinly sliced (whites only)
1 teaspoon lemon zest
1 egg, beaten
2 tablespoons dried bread crumbs
1 tablespoon olive oil
1 teaspoon tabasco
Salt and pepper
3 tablespoons vegetable oil
Flour for dredging
Pick through the beans to remove damaged beans, clumps of dirt and pebbles. Soak dried beans in a large pot of water overnight. After the overnight soak, any beans that have floated to the top should also be discarded.
Drain and rinse beans. In a medium saucepan, cover them with water. Bring to
a boil and cook, over medium high heat until tender, about 45 minutes. Set aside 1/4 of the beans.
In a food processor, combine the rest of the beans with eggs, cheese, celery,
parsley, scallions, lemon zest. Pulse to make a rough paste. Remove to a medium
bowl. Mix in bread crumbs, olive oil, Tabasco, salt, pepper and reserved whole
beans. Stir lightly to combine all ingredients.
Divide the mixture into 12 even patties.
Heat oil in a skillet over medium-high heat. Working in two batches, pat the
cakes with flour and brown the cakes in the pan, cooking until they are browned,
about 3 minutes. Flip and cook another 3 minutes. Repeat with remaining
Serve with sour cream or relish, if desired.
4 T. butter
5 c. milk
2 tsp. salt
1/2 tsp. hot sauce
1 garlic clove, pressed1 1/2 cups uncooked stone-ground white grits
1 (10-oz.) block sharp white Cheddar cheese, grated
Bring 2 Tbsp. butter, the next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.