Beans and Cornbread

By dlpedersen

Ingredients

• ■Bean Ingredients:
• ■4 cups Pinto Beans
• ■4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
• ■1 teaspoon Salt
• ■2 teaspoons Ground Black Pepper
• ■Cornbread Ingredients:
• ■1/4 cup Plus 2 Tablespoons Shortening
• ■1 cup Yellow Corn Meal
• ■1/2 cup All-purpose Flour
• ■1 teaspoon Salt
• ■1 cup Buttermilk
• ■1/2 cup Milk
• ■1 whole Egg
• ■1 Tablespoon Baking Powder
• ■1/2 teaspoon Baking Soda

Details

Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top