Beans 101 Beans And Cornbread Food

BEANS AND CORNBREAD

Steps:

• 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.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.

BAKED BEAN CORNBREAD

Steps:

• In a large bowl, combine the cornbread mixes, milk and eggs. Pour 1-1/2 cups batter into a greased 9-in. pie plate. Spread with baked beans. Spread with remaining batter. , Bake, uncovered, at 400° for 25-30 minutes or until a toothpick inserted into the cornbread comes out clean. Serve warm.

BEANS (PINTO BEANS FOR BEANS AND CORNBREAD, ETC.)

Steps:

• After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
• Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.) Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.

BEANS AND CORNBREAD

Steps:

• 1. For beans, rinse the beans thoroughly, and put them in a large pot with the bacon. Pour water over top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium high heat, then reduce heat to low and cover. Simmer for 2 to 3 hours
• 2. If the liquid seems to evaporate too quickly, add more water during cooking process. The beans are done when they're tender without much bite
• 3. Add in the salt and pepper. Stir and taste, adjusting the seasoning as needed. Add in other seasonings as desired. Serve in a bowl with the cornbread, topping with a dollop of sour cream and sprig of cilantro if you wish.
• 4. Skillet Cornbread: 1 cup yellow cornmeal 1/2 cup flour 1 tsp. salt 1 Tbsp. baking powder 1 cup buttermilk or sour milk 1/2 cup milk 1 egg 1/2 tsp. baking soda 1/4 cup plus 2 Tbsp. shortening
• 5. To make the cornbread, Preheat oven to 450. In a bowl, mix the cornmeal, flour, salt and baking powder. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour milk mixture into the dry ingredients. Stir with a fork til just mixed. Don't overstir. In a small bowl, melt 1/4 cup of shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly til just mixed. In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes til golden brown. The edges should be crispy. Slice into squares and serve with the beans. For variation, stir 1 small can diced green chiles or 1 diced fresh jalapeño into the cornbread batter before pouring it into the skillet.