Thursday, October 22, 2009

Beans and Cornbread

Yesterdays dinner was beans and cornbread. It sounds simple. It is simple. Beans and cornbread are about as down-home and country as it gets. I always serve it with a side of fried potatoes. Here's how I make it. I know it seems like an awful lot of beans but remember I'm feeding a very hungry family (including teenage boys) and I like to have enough left over for refried beans and chili later in the week.

The night before:
6 cups dried pinto beans
Cover with water, soak all night

In the morning:
Pour of old water; cover with fresh, cold water
Don't season yet, it will make the beans tough
Bring to a boil and simmer for several hours until soft. You can do this in a crock pot but the beans will not get thick.

About an hour before dinner time, cut up:
1 onion
1 bell pepper (any color)
6 slices pepper bacon (cooked)
Add to the beans and simmer. Season with garlic powder and salt (to taste).

For the cornbread:
1 Cup cornmeal
1/3 Cup flour
1/4 t. baking soda
1 t. baking powder
2-4 T. sugar (depending on how sweet you like it)
1 t. salt
1 egg
1 Cup buttermilk

Mix dry ingredients;add wet ingredients to the dry. Spread in a 8x8 square pan (buttered). Bake @ 350* for 20 - 30 minutes.

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