Pinto Beans and Cornbread
Time You Will Need:
Prep Time: 10 minutes | Cook Time: 1.5 hours | Chill Time: n/a
Ingredients:
1 cup cornmeal 🌽
2 cups pinto beans 🫘
1 teaspoon baking powder 🍞
1 onion, chopped 🧅
3 cloves garlic, minced 🧄
1 cup buttermilk 🥛
4 cups vegetable broth 🍲
1 teaspoon cumin 🌶️
Salt and pepper to taste 🧂
1 egg 🥚
2 tablespoons melted butter 🧈
Directions:
Start by soaking your pinto beans in water overnight. Once they've absorbed plenty of moisture, drain them and set aside. In a large pot, heat some oil and toss in the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant. Then, stir in the soaked beans, pour in the vegetable broth, and sprinkle in cumin along with salt and pepper to taste. Bring the mixture to a rolling boil before lowering the heat to let it simmer for 1 to 2 hours, or until those beans are perfectly tender. 🍲
While your beans are cooking away, let's whip up that cornbread! Preheat your oven to 400°F (200°C). In a mixing bowl, combine cornmeal, baking powder, a pinch of salt, buttermilk, the egg, and melted butter. Stir everything together until just combined; you want a nice, smooth batter. Pour this delicious mixture into a greased baking dish and pop it into the oven for about 20 to 25 minutes, or until the top is beautifully golden. 🥳
Once everything is cooked to perfection, serve your warm pinto beans alongside a generous slice of cornbread. This comforting duo is sure to brighten your meal! 🥘