Best 5 Pinto Beans And Corn Bread Recipes
**Pinto Beans and Cornbread: A Classic American Comfort Food Duo**
Indulge in the hearty and flavorful combination of pinto beans and cornbread, a classic American comfort food duo that has been enjoyed for generations. Savor the creamy, slightly sweet pinto beans simmered in a savory broth, perfectly complemented by the fluffy, golden cornbread with its slightly crispy edges. This dynamic pairing offers a delightful contrast of textures and flavors, making it a satisfying meal that is both comforting and nostalgic. Whether you're looking for a quick and easy weeknight dinner or a special dish to share with friends and family, pinto beans and cornbread are sure to hit the spot. This article provides two delectable recipes: one for savory pinto beans cooked with aromatic spices and vegetables, and another for fluffy, moist cornbread with a hint of sweetness. With step-by-step instructions and helpful tips, these recipes will guide you in creating a delicious and satisfying meal that will leave you feeling warm and content.
PINTO BEANS OVER CORNBREAD
Pinto beans over cornbread is a frugal, filling, and flavorful meal.
Provided by Mary Ann Kelley
Categories Main Dish
Time 5m
Number Of Ingredients 6
Steps:
- Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
- Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.
Nutrition Facts : Calories 403 kcal, Carbohydrate 62 g, Protein 17 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 901 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving
MIXED BEANS AND MORE
A main dish of beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.
Provided by NRath
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 16h45m
Yield 10
Number Of Ingredients 14
Steps:
- Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
- Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
- Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
- Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.
Nutrition Facts : Calories 573.8 calories, Carbohydrate 65.6 g, Cholesterol 56.1 mg, Fat 19.9 g, Fiber 14.6 g, Protein 34.4 g, SaturatedFat 6.9 g, Sodium 843.4 mg, Sugar 6.1 g
BEANS (PINTO BEANS FOR BEANS AND CORNBREAD, ETC.)
Anytime I cook something like beans, which I can easily freeze for future meals, I tend to make a LOT. So this is a rather large amount but playing with the seasonings and ingredients it can be scaled down with a bit of trying. I use my cooked beans for soups, stew, chili, or even as a side whole or as refried beans. Tonight I served a bowl of beans, with a little broth, garnished with cheese and a little picante sauce with the corn bread on the side. For the cornbread I used a prepackaged mix doctored up. I was happy and have plenty of beans in the freezer for future use which saves time and money! I know my bean recipe is a little vague on the cooking time but I forgot to look at what time I started it. It does take a long time to cook that many beans though so be sure to leave yourself plenty of time. Also I never salt beans until they are done so be sure not to add salt at the beginning..
Provided by Maiden77
Categories Beans
Time 3h
Yield 1 pot
Number Of Ingredients 10
Steps:
- After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
- Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.) Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.
Nutrition Facts : Calories 5056.6, Fat 24.5, SaturatedFat 4.2, Sodium 364.1, Carbohydrate 916.7, Fiber 225.7, Sugar 40.8, Protein 304.4
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
MEXICAN CORNBREAD AND PINTO BEAN DIP
Make and share this Mexican Cornbread and Pinto Bean Dip recipe from Food.com.
Provided by Donna Luckadoo
Categories Lunch/Snacks
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
- When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
- This dip can be served hot by heating individual servings in a microwave until the cheese melts.
- This dish is great over the top of Frito's or Tostado's.
Nutrition Facts : Calories 243.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 35.3, Sodium 513.8, Carbohydrate 16.9, Fiber 4.9, Sugar 2.3, Protein 10.2
Tips:
- Soak the pinto beans overnight: This will help them cook more evenly and quickly.
- Use a variety of spices: Cumin, chili powder, and garlic powder are all great additions to pinto beans. You can also add other spices to taste, such as paprika, oregano, or cayenne pepper.
- Cook the pinto beans until they are tender: This will usually take about an hour. You can check the beans by tasting them or by pressing them with a fork. They should be soft and creamy.
- Make the cornbread ahead of time: This will give it time to cool and firm up. You can also make the cornbread batter the night before and store it in the refrigerator.
- Serve the pinto beans and cornbread together: This is a classic combination that is sure to please everyone. You can also serve the pinto beans with rice, tortillas, or salad.
Conclusion:
Pinto beans and cornbread is a delicious and easy-to-make meal that is perfect for any occasion. The pinto beans are flavorful and filling, while the cornbread is light and fluffy. This combination is sure to be a hit with everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
