Ingredients:
For the Beans:
- 1 lb dried pinto beans, rinsed and sorted
- 6 cups water or chicken broth
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 slices bacon, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 bay leaf
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 cup buttermilk
- 1 large egg
- ¼ cup melted butter
Method:
- Place the rinsed beans in a large pot with the water or broth, onion, garlic, bacon, salt, pepper, paprika, and bay leaf.
- Bring to a boil, then reduce the heat, cover, and simmer for 1½–2 hours, or until the beans are tender. Add more liquid if needed.
- Meanwhile, preheat the oven to 400°F (200°C). Grease a cast-iron skillet or 9-inch baking pan.
- In a bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Pour the batter into the prepared pan and bake for 18–22 minutes, until golden brown and a toothpick comes out clean.
- Remove the bay leaf from the beans and taste for seasoning.
- Serve the beans hot with a thick slice of warm, buttery cornbread. 🫘🌽🧈