Beans and Cornbread

Ingredients:

FOR THE BEANS:

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

How to:

For the beans:

1. Rinse beans in cool water.
2. 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.
3. Bring to a boil, then reduce heat and cover.
4. Simmer for 2 hours, or until beans are tender.
5. Add additional hot water to the pot as needed.
6. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt.
7. For a variety try adding chili powder, garlic or Tabasco.
8. Serve in a bowl with cornbread.
9. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

For the cornbread:

1. 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.
2. Combine cornmeal, flour, and salt in a mixing bowl.
3. In a separate bowl, combine buttermilk, milk, and egg.
4. Mix the wet ingredients into the dry ingredients.
5. Add baking powder and baking soda.
6. Stir to combine. Add ¼ cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula.
7. Bake for 20 to 25 minutes or until golden brown on top.

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