beans and cornbread

November 1, 2010

Beans and cornbread. I think we’ve covered all our Texas bases at this point, haven’t we?  I made these for the Texas/OU game the first weekend in October. Pretty dang good football food, right? Gosh, I’m such a nice wife.

If you’ve missed any other Texas-inspired recipes since I’ve been gone, you can find them here:

> tomatillo salsa

> enchiladas verdes

> chile con queso

> migas

> spiced mexican wedding cookies

So, here’s the thing about beans. They’re kind of tough! You’d think they’d be easy as pie but it’s a really delicate balance between getting the beans to the right texture as well as getting the juices just right. You want the juice to be nice and soupy with a thick consistency, and you also want the beans to be done just the right amount; certainly not underdone, but also not done to the point of being mushy.

I struggled to hit that optimum point. My beans were a great texture, but the liquid was not quite as thick as I’d have liked. Also, play with the seasoning – that can also be tough to get bang on. You don’t want them too salty, as the cornbread has salt in it too (and no sugar). I ended up adding some brown sugar to my beans to sweeten them up a tad.

The trick is to play with it, but no worries, there’s plenty of football season left to perfect it.

Beans and Cornbread

adapted from The Pioneer Woman

Beans

Ingredients

  • 4 cups pinto beans
  • 4 slices thick bacon, cut into 1 inch slices
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tbsp brown sugar

Cornbread

Ingredients

  • ¼ cup plus 2 tbsp shortening
  • 1 cup yellow corn meal
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup milk
  • 1 whole egg
  • 1 tbsp baking powder
  • ½ tsp baking soda

Directions

To make the beans:

  1. Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Add the sliced bacon to the pot.
  2. 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.
  3. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. Add chili powder. Serve in a bowl with cornbread.
  4. Serve with a dollop of sour cream , fresh cilantro, and a big hunk of cornbread…

To make the cornbread:

  1. Preheat oven to 450 degrees. Place a 9×9 Pyrex dish (or iron skillet) in the oven to get nice and hot.
  2. Heat 2 tbsp shortening in your Pyrex dish.
  3. Melt the other 1/4 cup shortening in a pan. Set aside.
  4. Combine corn meal, flour, and salt in a mixing bowl.
  5. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly.
  6. Pour into hot Pyrex dish, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.
Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 4 comments… read them below or add one }

Erica November 1, 2010 at 8:15 am

mm mm. Nothing more satisfying than a big bowl of beans with some carbs! Delicious. I want to make them sans bacon…wonder what I can use instead. The bread looks done perfectly.

Reply

emily (a nutritionist eats) November 1, 2010 at 12:29 pm

I need to go catch up on your trip!

Reply

Selena Cate November 1, 2010 at 12:36 pm

We tried a new recipe in the slow cooker the other day that consisted of beans and it made me realize how little we have this versatile food. This recipe sounds perfect for fall, especially with cornbread.

Reply

Jennifer H. August 31, 2014 at 10:12 pm

This recipe looks yummy! Do you used dried beans? Do you soak them overnight first, then cook, or do you skip the soaking process altogether?

Reply

Leave a Comment

Previous post:

Next post: