thepioneerwoman5.0
Beans and Cornbread
Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans?
👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●pan
- ●skillet
- ●mixing bowl
- ●spatula
- ●oven
📝 Preparation Steps
1
For the beans: Rinse beans in cool water; 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. Bring to a boil, then reduce heat and cover. Simmer for ⏱️ 2 hours, or until beans are tender. Add additional hot water to the 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 be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
2
For the cornbread: 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. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. 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. Bake for 20 to ⏱️ 25 minutes or until golden brown on top.
Nutrition Facts
calories
609 Calories
fat Content
18 g
fiber Content
16 g
sugar Content
5 g
sodium Content
469 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
32 mg
carbohydrate Content
69 g
saturated Fat Content
5 g
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