BEANS AND CORNBREAD
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
Provided by Lynnda Cloutier
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- 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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Bill Heinzinger
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and can be served at room temperature.
Khizar Ali
[email protected]This dish is perfect for a summer cookout. It's easy to make and can be served hot or cold.
Farhan Baloch
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the beans and cornbread, and they don't even realize they're eating vegetables.
Rakesh Mandal
[email protected]I made this dish for a vegan friend and she loved it! She said it was the best vegan meal she had ever had.
Hawa Rajab
[email protected]This is a great recipe for a budget-friendly meal. Beans and cornbread are both very affordable ingredients.
Rajib Hassan
[email protected]This dish is a great way to use up leftover beans. I always have a can or two of beans in my pantry, so this is a great way to make a quick and easy meal.
aminul islam Murad
[email protected]I've made this dish several times and it's always a hit. The beans are always tender and flavorful, and the cornbread is moist and fluffy.
Rhythmic
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious.
Hidayat ullah Khan
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the combination of flavors and textures.
Amir Adem
[email protected]This is a great recipe for a quick and easy weeknight meal. The beans and cornbread can be cooked in one pot, which makes cleanup a breeze.
nazarali mengal
[email protected]The beans and cornbread were both cooked perfectly, and the flavors were delicious. I especially liked the addition of the peppers and onions to the beans.
Bhagratu Bhatta
[email protected]This dish was a hit with my family! The combination of beans and cornbread was delicious, and the flavors were perfectly balanced. I will definitely be making this again.