Pinto Beans and Cornbread

An Homage to Comfort: Pinto Beans and Cornbread

There are many dishes I remember my mom making when we were kids. Some I loved and some I could have done without, as a child with immature taste buds. Of course, it’s the ones I loved that I remember the most and now make for my family. This dish is one of those meals.

First, I want to make it clear that the cornbread is not cooked in the slow cooker with the beans. Unfortunately, you will have to do some hard work and bake your cornbread in the oven. While making this dish the other night, I discovered a new cornbread recipe and it is absolutely divine. It’s so divine that I plan to give it its own article. So stay tuned for that.

Like I said, this meal takes me back to those comforting evenings of my childhood. Coming home after playing outside all day to warm, hearty pinto beans served with crusty cornbread. It’s the most amazing combination. It’s not even really a “summer” dish, but I still make it in the summer.

Why You’ll Love This Recipe

This recipe is a beautiful blend of nostalgia and flavor. It’s a simple, hearty meal that warms the soul with its comforting aroma and taste. The combination of tender pinto beans and golden cornbread is timeless, making it a favorite for gatherings or quiet family dinners.

Kitchen Equipment You’ll Need

• Large bowl
• Slow cooker
• Oven (for cornbread)
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• 1 bag of dried pinto beans
• 1 small package of country ham pieces
• 2 medium onions, chopped
• 1 batch of cornbread (your choice)
• Salt and pepper to taste

Step-by-Step Instructions

1. The night before your meal, place your pinto beans in a large bowl and cover with water. Let them sit overnight to soften.
2. The next morning, drain the beans and put them in the slow cooker with the chopped onions and pieces of country ham.
3. Fill the slow cooker with an inch or two of water over the beans. Let cook on low for 6 to 8 hours or on high for 4 to 6 hours.
4. Meanwhile, prepare the cornbread of your choice.
5. Season the beans with salt and pepper once they have cooked and the lines have disappeared.
6. To serve, pour the beans over the cornbread and allow the juices to soak in.

Tips for Success

Be sure to soak the beans overnight to ensure they cook evenly and become tender. Adjust the seasoning to your preference after cooking, as the flavors will have melded together beautifully.

Additional Tips or Variations

You’ll notice in some of my photos, there is sour cream. This was a new thing I was trying. Some people like sour cream on their pinto beans, so I thought I’d try it. I did. I could take it or leave it, really.

Sometimes I even place my cornbread in a cup and pour the beans over it in the cup. It’s honestly one of the best ways to eat it!

Nutritional Highlights (Per Serving)

This dish is rich in protein and fiber from the pinto beans, making it a satisfying and nutritious meal.

Frequently Asked Questions (FAQ)

Can I use canned beans instead of dried ones?

Yes, you can use canned beans to save time. If you do, simply reduce the cooking time accordingly.

What can I use instead of country ham?

If you prefer, you can use bacon or smoked sausage as an alternative for a different flavor profile.

Can I freeze leftovers?

Absolutely! Both the beans and cornbread can be frozen. Just make sure to store them in airtight containers.

Conclusion

This Pinto Beans and Cornbread recipe is a trip down memory lane, offering a comforting and satisfying meal for any occasion. I invite you to try it out, enjoy the flavors, and perhaps create your own family memories with it. Don’t forget to share your experience and any personal twists you add to this classic dish!