Pinto Beans and Cornbread

Pinto Beans

Ingredients:

• 1 pound dried pinto beans
• 6 cups water (plus more for soaking)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 smoked ham hock or 4 slices of bacon (optional for flavor)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste
• Fresh parsley or green onions for garnish
• Chopped raw onion (optional topping)

Instructions:

1. Prepare the Beans:
   • Rinse the beans under cold water and remove any debris. Soak them in water overnight or for at least 8 hours. Drain and rinse before cooking.
2. Cook the Beans:
   • In a large pot, combine the beans, water, onion, garlic, and ham hock or bacon (if using).
   • Bring to a boil, then reduce heat to low and simmer for 1.5–2 hours, stirring occasionally. Add water as needed to keep the beans submerged.
3. Season the Beans:
   • After the beans are tender, add chili powder, cumin, and salt. Simmer for an additional 15 minutes to let the flavors meld.
4. Serve:
   • Ladle the beans into bowls and garnish with chopped raw onion or parsley. Serve hot with cornbread.

Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (optional for sweetness)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
• 2 large eggs
• 1/4 cup melted butter or vegetable oil

Instructions:

1. Prepare the Batter:
   • Preheat the oven to 400°F (200°C). Grease an 8-inch square pan or a cast-iron skillet.
   • In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
   • In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir this into the dry ingredients until just combined.
2. Bake the Cornbread:
   • Pour the batter into the prepared pan. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
3. Serve:
   • Slice the cornbread into squares and serve alongside the beans.