Brown Beans and Cornbread
Ingredients:
1 pound dried pinto beans
6 cups water
1 small onion, chopped
2 slices bacon or a ham hock (optional for flavor)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon bacon drippings or butter
6 cups water
1 small onion, chopped
2 slices bacon or a ham hock (optional for flavor)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon bacon drippings or butter
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar (optional)
1 cup buttermilk
1 large egg
4 tablespoons melted butter
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar (optional)
1 cup buttermilk
1 large egg
4 tablespoons melted butter
Instructions:
Rinse the beans thoroughly and place them in a large pot with the water. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and replace with fresh water, then add onion, bacon or ham hock, salt, pepper, and garlic powder. Simmer on low heat for 1½ to 2 hours, stirring occasionally, until the beans are tender and the broth thickens slightly. Stir in bacon drippings or butter just before serving.
For the cornbread, preheat oven to 425°F (220°C) and grease a cast-iron skillet. In a bowl, mix cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk buttermilk, egg, and melted butter, then combine with the dry ingredients. Pour the batter into the hot skillet and bake for 20–25 minutes until golden brown.
Serve a hearty bowl of brown beans with a slice of warm cornbread on the side, perfect for soaking up every bit of that rich, smoky broth—an Appalachian favorite that never goes out of style.