Thursday, October 30, 2008
Pinto Beans and Cornbread
This is my first repeat meal! These will come now and then, because this is not a fancy smansy cooking site~ rather real mommies who are trying to meal plan, cook, and have happy bellied kids.
I also have to apologize. My dog chewed my memory card. No I am not kidding. It is a long story. My pictures of this meal were electronically digested by a black lab now sleeping on my feet. You can do this meal without pictures, it is easy!!
Pinto Beans and Cornbread is a staple meal in my family.
It is healthy. It is super easy. It is hearty. It is CHEAP.
I make my beans the same way each time and they always come out just perfect. I am currently on the quest for the most perfect, delicious corn bread. I am pleased with the cornbread recipe that I am going to share with you today, however I know there is better cornbread out there...somewhere....waiting for me to find it!
You will need:
Bag of Pinto Beans
Bacon (only four slices)
Salt and Pepper
The Simple Steps to Delicious:
Step 1: Put 4 cups of pinto beans into a collinder, rinse and drain.
Step 2: Put beans in pot of a water. Make sure the water is a few inches above the beans.
Step 3: Slice up the bacon and add to the beans.
Step 4: Place on stove and cook for about two hours. Check on the beans and stir occasionally. The beans will start to get a gravy like sauce around them. This means they are almost finished!
Step 5: Add salt and pepper to taste.
Make your cornbread.
Serve hot and with a delicious sweet treat.
We enjoyed blackberry cobbler to go along side this dish. It is a tradition. Yum!
The beans make for great leftovers or you can use them to nachos.
Now, for the cornbread!
Most corn bread calls for buttermilk. A frugal tip is to add vinegar to your milk, set it aside for a few minutes, and WHALA you have a terrific buttermilk substitute. I use 1 tablespoon of vinegar for every cup of milk.
What you will need:
2 Tablespoons SHORTENING
2 Teaspoons BAKING POWDER
1 Teaspoon SALT
2 Cups Corn Meal
1 Teaspoons BAKING SODA
1 3/4 cup of BUTTERMILK (OR THE TIP I GAVE ABOVE!)
To make real cornbread you should use a cast iron skillet. You CAN make cornbread without it but it is just not as fun.
Take your shortening and scoop it into your skillet. Place this into the oven at 400 degrees while you do the following. You want the shortening to melt.
Mix together your corn meal, baking powder, baking soda, and salt.
Step 3: Mix in your egg and "buttermilk"
Step 4: Add this to your hot skillet and stir it all around in the melted shortening.
Step 5: Bake for 25-30 minutes or until nice and golden brown.
*Some people like to put a tad of honey into this recipe also.
Next week I will be making a new cornbread recipe. If you have any suggestions for making really yummy home made cornbread let me know and I will post them!
Labels: Recipes and Meal Ideas