Beans and Cornbread From
This recipe is for a classic southern dish of beans and cornbread. It is a simple and hearty meal that is perfect for a winter day.
Ingredients
- 2 lb pinto beans bag
- 1 chopped onion
- 3 cloves garlic either crushed or minced
- 3 bay leaves
- 2 tbsp black pepper
- 2 tbsp crushed red peppers to taste
- Salt & White Sugar to taste
Instructions
- Sort through your beans taking out all the rocks, discolored beans, split beans, and the really ugly ones.
- Fill pot up with cold water and allow beans to soak for at least 2 hours.
- Drain and rinse off the beans.
- Add the chopped onion, garlic, bay leaves, black pepper, and red pepper.
- DO NOT ADD SALT NOW. Adding salt to beans before they cook will toughen them and not allow them to soften and cook well.
- Mix all ingredients together thoroughly with hands.
- Cover again with water to the brim, cover and cook on high for 6-8 hours or 10-12 on low.
- As the beans cook on the high setting you will have to replenish the water from time to time. When the beans are done you can start the pan of cornbread if you plan on eating them then.
- Add salt and sugar to taste.
Video
Notes
Serve this dish with a green salad and some iced tea for a complete meal.
Nutrition
Serving: 8bowlsCalories: 1391kcalCarbohydrates: 260gProtein: 85gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 18mgPotassium: 4352mgFiber: 87gSugar: 9gVitamin A: 670IUVitamin C: 42mgCalcium: 516mgIron: 21mg
Tried this recipe?Let us know how it was!