Ingredients
- For the Beans
- 2 tablespoons olive oil
- 6 slices thick-cut applewood smoked bacon, cut into N-inch pieces
- 1 1/2 cups cubed (1/2-inch pieces) sweet onions
- 2 large garlic cloves, minced
- 1 tablespoon chopped fresh sage
- 4 cups cooked butter beans
- 1 cup cubed (1/2-inch pieces) tomatoes
- 1 cup chicken stock
- 6 tablespoons brown sugar
- 1 tablespoon chopped fresh thyme
- Fine sea salt and freshly ground black pepper
- For the Corn Bread
- 1 1/2 cups yellow cornmeal
- 1/2 cup unbleached all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder, preferably aluminum-free
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 400°F.
2. To prepare the beans: Put the olive oil and bacon in a 10-inch cast-iron skillet and cook over medium-high heat, stirring, until the bacon is cooked but not crisp, 5 to 6 minutes. Add the onions, garlic, and sage and cook until the onions are soft, about 3 minutes.
3. Add the butter beans, tomatoes, chicken stock, brown sugar, and thyme and bring to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid reduces and thickens, 10 to 12 minutes. Add salt and pepper to taste, remove from the heat, and set aside.
4. To prepare the corn bread: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, pepper, and baking soda and stir well. Add the buttermilk, eggs, and butter and stir until just combined. It’s okay if the batter looks lumpy; do not overmix. Pour the batter into the skillet over the beans and spread it to the edges of the pan.
5. Place the skillet in the oven and bake for 20 to 25 minutes, until the top of the corn bread is golden brown. Let stand for 5 to 10 minutes before serving.