There are many dishes I remember my mom making when we were kids. Some I loved and some I could have done without (as a child with immature taste buds). Of course, it’s the ones I loved that I remember the most and now make for my family. This dish is one of those meals.
First, I want to make it clear that the cornbread is not cooked in the slow cooker with the beans. Unfortunately, you will have to do some hard work and bake your cornbread in the oven. While making this dish the other night, I discovered a new cornbread recipe and it is absolutely divine. It’s so divine that I plan to give it its own article. So stay tuned for that.
Like I said, this meal takes me back to those comforting evenings of my childhood. Co
come home after playing outside all day to warm, hearty pinto beans served with crusty cornbread. It’s the most amazing combination. It’s not even really a “summer” dish, but I still make it in the summer.
Start by soaking your bag of pinto beans in a large bowl overnight. This will soften them and prepare them for cooking. This may seem like a difficult task, but it’s not. Place your beans in a bowl covered with water and go to bed. It’s as easy as pie!
Ingredients
1 bag of dried pinto beans
1 small package of country ham pieces
2 medium onions, chopped
1 batch of cornbread (your choice)
Salt and pepper to taste
Method
The night before your meal, place your pinto beans in a large bowl and cover with water. Let them sit overnight.
The next morning, drain the beans and put them in the slow cooker with the chopped onions and pieces of country ham. Fill the slow cooker with an inch or two of water over the beans. Let cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Meanwhile, prepare the cornbread of your choice. Season the beans with salt and pepper once they have cooked and the lines have disappeared.
To serve, pour the beans over the cornbread and allow the juices to soak in.
Notes
You’ll notice that in some of my photos, there is sour cream. This was a new thing I was trying. Some people like sour cream on their pinto beans, so I thought I’d try it. I did. I could take it or leave it, really.
Sometimes I even place my cornbread in a cup and pour the beans over it in the cup. It’s honestly one of the best ways to eat it!
I like to add garlic and onions to my beans, for added flavor. Also, I add a pinch of oregano to the water when soaking the beans overnight because it helps to cut down on the gas that you get from eating the beans.