Easy Recipes

Beans and Cornbread



  • 4 cups Dry Pinto Beans
  • 1 teaspoon Salt
  • 2 teaspoons Ground Black Pepper
  • 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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