Tuesday, August 19, 2014

Old Hickory Inn's White Bean Soup

Schnitzelburg resident Gary Liebert holds many titles: SACC Board Member, Emerson Community Garden Manager, and Recipe Creator for the SACC Newsletter.  His recipes always feature seasonal ingredients and emphasis on fresh produce.  Gary's latest recipe is a bit unique - so we thought we would feature it on the blog.  Gary recently visited the Old Hickory in after hearing rave reviews about their bean soup.  He loved the soup and, being a sweet-talker, was able to get the recipe to share!   

Look for Gary's recipes in the newsletter, but for now, from Gary:

Schnitzelburg Culinary Treasure

The Old Hickory Inn, at the corner of Lydia and Hickory Streets, has been around since the 1930's. After a fire closed the Inn for about a year, it reopened in 2010, the week before Derby, and the Ol’ Hick’ now enjoys a steady stream of customers from the neighborhood and beyond. The Schnitzelburg pub is known as a friendly place to get good drinks at good prices.  

The barkeeper, Jeannette, is also known as a cook.  She makes hearty dishes, mainly on the weekends, featuring favorites such as cabbage-potato soup, "Manwiches," and white bean soup.  I sampled the white bean soup recently, and while enjoying it, asked for the recipe.  She said it’s more commonly served in cooler months, but I made it at home - in July!  Here is the recipe, with thanks to Jeannette.   

Jeannette’s Old Hickory White Bean Soup

1 pound dry Great Northern beans
2 medium onions, chopped finely
6 sticks celery, chopped
6 carrots, chopped
Large chunk of pork jowl or ham hock (optional, but it really adds flavor!)
Garlic powder (1 tablespoon) or chopped garlic (3 cloves)
1 small can tomato paste
One tablespoon crushed red pepper, or 3 whole dried red peppers 
Salt & pepper, to taste


Soak beans overnight in water; discard water and put beans in a big pot or Crockpot and start to cook on high.  Add the rest of the ingredients. After the beans have come to a steady simmer, turn down to low and cook for 4-6 hours.

Check beans for doneness and add salt and pepper.  When cooked, serve beans over rice or by themselves in bowls.   Put a bowl of freshly and finely chopped onions in a bowl to add as a topping.   Jeannette says, “it really goes well with jalapeno cornbread!!”  (Maybe a future recipe?)  Enjoy beans any time of the year! 

Thanks to John Malone, the tavern's manager and Jeannette Gilliam, cook and barkeep.  

Old Hickory Inn
1038 Lydia Street

(502) 634-3011

Jeanette behind the bar at Old Hickory Inn.

1 comment:

  1. Nice article, Gary, and the recipe looks inviting! Thanks for sending. Liz