Beans and Cornbread, Pioneer Woman |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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basic, simple and just darn good Ingredients:
4 cups pinto beans |
4 slices bacon, thick (can also use salt pork, or ham hock, or diced ham) |
1 teaspoon salt |
2 teaspoons ground black pepper |
1/4 cup shortening |
2 tablespoons shortening |
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
1 teaspoon salt |
1 cup buttermilk |
1/2 cup milk |
1 egg |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
Directions:
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.
2. 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 1/4 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.
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