Beans and Cornbread
·4 cups dried pinto beans
·4 slices thick cut bacon, cut into 1 inch slices (or you can use salt pork, ham hock, or diced ham instead)
·1 tsp. salt
·2 tsp. black pepper
·chopped red onion
·pico de gallo
SKILLET CORNBREAD: RECIPE FOLLOWS
How to Make Beans and Cornbread
- For beans, rinse the beans thoroughly, and put them in a large pot with the bacon. Pour water over top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium high heat, then reduce heat to low and cover. Simmer for 2 to 3 hours
- If the liquid seems to evaporate too quickly, add more water during cooking process. The beans are done when they’re tender without much bite
- Add in the salt and pepper. Stir and taste, adjusting the seasoning as needed. Add in other seasonings as desired. Serve in a bowl with the cornbread, topping with a dollop of sour cream and sprig of cilantro if you wish.
- Skillet Cornbread:
1 cup yellow cornmeal
1/2 cup flour
1 tsp. salt
1 Tbsp. baking powder
1 cup buttermilk or sour milk
1/2 cup milk
1/2 tsp. baking soda
1/4 cup plus 2 Tbsp. shortening
- To make the cornbread, Preheat oven to 450. In a bowl, mix the cornmeal, flour, salt and baking powder. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour milk mixture into the dry ingredients. Stir with a fork til just mixed. Don’t overstir.
In a small bowl, melt 1/4 cup of shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly til just mixed. In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes til golden brown. The edges should be crispy. Slice into squares and serve with the beans.
For variation, stir 1 small can diced green chiles or 1 diced fresh jalapeño into the cornbread batter before pouring it into the skillet.