beans and cornbread

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

You can do so much with a pot of cooked pinto beans...make refried beans for burritos, add them to a pot of homemade chili or adorn a big platter of nachos.unknown source

★★★★★ 1 Review

Ingredients For 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
  • OPTIONAL SEASONINGS:
  • chili powder
  • cayenne pepper
  • garlic powder
  • oregano
  • OPTIONAL GARNISHES:
  • sour cream
  • fresh cilantro
  • chopped red onion
  • grated cheese
  • pico de gallo
  • SKILLET CORNBREAD: RECIPE FOLLOWS
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How To Make beans and cornbread

  • 1
    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
  • 2
    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
  • 3
    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.
  • 4
    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 egg 1/2 tsp. baking soda 1/4 cup plus 2 Tbsp. shortening
  • 5
    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.

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