Beans And Cornbread, Pioneer Woman

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 cups pinto beans
• 4 slices bacon, thick (can also use salt lamb, or ham hock, or diced ham)
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1/4 cup shortening
• 2 tablespoons shortening
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

Recipe

• 1 beans: rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. bring to a boil, then reduce heat and cover. simmer 2 hours, or until beans are tender. add water to pot as needed. beans should have a thick broth. toward end of cooking time, add salt and pepper and season to taste. don’t over-salt. for a variety try adding chili powder, garlic or tabasco. serve in a bowl with cornbread. can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
• 2 cornbread: preheat oven to 450 degrees. heat shortening in an iron skillet, muffin pan, or other baking pan. combine corn meal, flour, and salt in a mixing bowl. in a separate bowl, combine buttermilk, milk, and egg. add baking powder and baking soda. stir. add ¼ cup melted shortening, stirring constantly. pour into hot pan, smoothing surface with spatula. bake for 20 to 25 minutes or until golden brown on top.