Beans And Cornbread Recipe

Name: Beans And Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BEANS:; 4 cups Dry 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; FOR THE CORNBREAD:; 1/4 cups Plus 2 Tablespoons Shortening; 1 cup Yellow Corn Meal; 1/2 cups All-purpose Flour; 1 teaspoon Salt; 1 cup Buttermilk; 1/2 cups Milk; 1 whole Egg; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda

Servings: persons

FOR THE BEANS:
4 cups Dry 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
FOR THE CORNBREAD:
1/4 cups Plus 2 Tablespoons Shortening
1 cup Yellow Corn Meal
1/2 cups All-purpose Flour
1 teaspoon Salt
1 cup Buttermilk
1/2 cups Milk
1 whole Egg
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda

1
For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender. Add additional hot water to the 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 be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
2
For the cornbread: Preheat oven to 450 F. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. Stir to combine. Add 1/4 cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until golden brown on top.

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE BEANS:, 4 cups Dry Pinto Beans, 4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham), 1 teaspoon Salt, and more.

Yes, Beans And Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beans And Cornbread

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