Cornbread and Beans

Serves: 6–8 people
Prep Time: 15 minutes (plus bean soaking)
Cook Time: About 3 hours

Pinto Beans

Ingredients

• 1 pound (450 g) dried pinto beans
• 6 cups water
• 1 medium onion, diced
• 4 slices bacon, chopped (optional)
• 2 cloves garlic, minced
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder (optional)
• 1 smoked ham hock or smoked turkey leg (optional)

Instructions

1. Rinse and sort the beans, removing any debris.
2. Soak overnight in cold water, then drain.
3. Add beans and 6 cups fresh water to a large pot.
4. Stir in onion, bacon, garlic, and smoked meat if using.
5. Bring to a boil, then reduce heat to low.
6. Simmer 2–3 hours, stirring occasionally, until beans are tender.
7. Season with salt, pepper, and chili powder.
8. Continue cooking until the broth thickens slightly.

Southern Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar (optional)
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 2 tablespoons vegetable oil

Instructions

1. Preheat oven to 425°F (220°C).
2. Grease an 8-inch baking dish or cast-iron skillet.
3. In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
4. In another bowl, combine buttermilk, eggs, melted butter, and oil.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Spread batter into the prepared pan.
7. Bake for 20–25 minutes until golden brown.
8. Let cool slightly before slicing.

To Serve

1. Ladle hot beans into bowls.
2. Place a large square of cornbread on top or on the side.
3. Add butter, hot sauce, chopped onions, or jalapeños if desired.

ENJOY