I love cornbread/crust around edges and serve with a pot of pinto beans, life couldnt be better. I am also a pork lover, now here is a way to get all that together in 1 dish!!
- pan baked cornbread
- 15 oz. can pinto beans
- green pepper, chopped
- med. onion, chopped
- med. tomatos, diced
- 10 oz. jar sweet pickles, save juice
- lb. bacon, fried crisp
- 2-3 Tbsp
1in large serving bowl, crumble cornbread; spread beans over bread. add a layer of pepper, onion, tomatos, and sliced pickles.
2crumble bacon over top, let set for abt. 2-3 hrs or overnight in frig.
3NOTE: can use fresh cooked beans, and I microwave my bacon.