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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pinto Beans & Cornbread--the ultimate Southern comfort food Recipe

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This recipe for Pinto Beans & Cornbread--the ultimate Southern comfort food is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
bag of pinto beans (about 2 cups or so)
2-3 Tablespoons Bacon drippings (yes, fat!)
2-3 teaspoons salt

Cornbread (just follow recipe on your box of white or yellow cornmeal)
Directions:
Directions:
You can soak these beans overnight in water, but they actually taste better if you don't soak them, but plan to cook them most of the day.
Place pintos in a nice big pot of water. Bring to a boil and turn down a bit. Let boil for about 15-20 minutes and then pour or dump in the drippings and about 2-3 teaspoons salt. You can simmer these beans all day long. If you won’t be there, you should do the 15-20 minutes of boiling, and then place in crock pot. (Don’t forget to add the bacon drippings and salt.) Let cook all day on low. Now I’ve never tried this--I've only cooked them on the stove, so don’t quote me on it. Meanwhile, about an hour before it’s time to serve, make up some cornbread. Just follow the recipe on the box of cornmeal. If you like your cornbread a little sweeter, add just a bit more sugar than it says.
To serve: Crumbled up some cornbread on your plate, then top with beans and the liquid from the beans. This isn't fancy food, but it is good. :)

 

 

 

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