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Pinto Beans and Cornbread Recipe

Pinto Beans and Cornbread Recipe

Pinto beans and cornbread are a match made in comfort food heaven. The creamy, savory beans pair perfectly with the golden, slightly sweet cornbread, making it a meal that’s not only delicious but also packed with nutrients. Pinto beans are an excellent source of protein and fiber, while cornbread adds a satisfying crunch and warmth to every bite. Whether served on its own or with other Southern favorites, this dish is sure to become a family favourite.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • For Pinto Beans:
  • 2 cups dried pinto beans
  • 6 cups water or vegetable broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 bay leaf optional
  • Salt and pepper to taste
  • For Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 large egg

Equipment

  • Equipment
  • Large pot or Dutch oven
  • Skillet or baking dish for cornbread
  • Spoon for stirring
  • Measuring cups and spoons
  • Knife and chopping board
  • Whisk or mixing spoon

Method
 

  1. For Pinto Beans:
  2. Check for Doneness: After simmering for 1.5 to 2 hours, check the beans for tenderness by tasting a few. If they’re not soft enough, continue simmering for another 20–30 minutes, adding more water or broth if necessary.
  3. Adjust Seasoning: Once the beans are tender, taste and adjust the seasoning. Add more salt, pepper, or spices as desired. If you prefer thicker beans, mash some of them with a spoon to create a creamier texture.
  4. Let the Beans Rest: Once done, remove the pot from heat and let the beans rest for 10–15 minutes before serving. This helps the flavors meld together.
  5. For Cornbread:
  6. Check Consistency: The cornbread batter should be thick, but still pourable. If it’s too thick, add a little extra milk, one tablespoon at a time.
  7. Optional Add-ins: For extra flavor, you can add ingredients like shredded cheese, diced jalapeños, or cooked bacon to the cornbread batter before baking.
  8. Test for Doneness: After baking for 20–25 minutes, insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is ready. If it’s still wet, bake for an additional 5 minutes and test again.
  9. Cool Slightly Before Serving: Allow the cornbread to cool for about 5 minutes before cutting into slices. This helps it firm up and makes it easier to serve.

Notes

  • Soaking the Beans: Soaking the beans overnight helps reduce cooking time and makes them easier to digest, but it’s not necessary if you’re in a rush.
  • Spice Options: For an extra kick, consider adding jalapeños or chili powder to the pinto beans or cornbread batter.
  • Serving Suggestions: Serve your pinto beans and cornbread with a side of sautéed greens, such as collard greens or spinach, for a complete Southern meal. A drizzle of hot sauce can also add a nice touch to the beans.
  • Make-Ahead: Both the pinto beans and cornbread can be made in advance. The beans can be stored in the fridge for up to 4 days, while the cornbread stays fresh for 2-3 days at room temperature.
  • Pinto Beans and Cornbread Recipe
  • Pinto Beans and Cornbread Recipe