Country Beans and Cornbread 🌽🥘

This hearty dish is a comforting staple of Southern cuisine, perfect for gathering around the dinner table with family and friends! The savory, smoky flavors of the beans blend beautifully with the sweet, fluffy cornbread, creating a delightful harmony of taste and texture. Enjoy it on a cool evening or as a nourishing meal any time of year!

Pair this dish with a side of pickled jalapeños or a fresh garden salad for a satisfying feast! 🥗🌶️

Ingredients

For the Country Beans

• 2 cups of dried pinto beans (or your bean of choice)
• 4 cups of water (for soaking)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced (green or red)
• 1 teaspoon of smoked paprika
• 1 teaspoon of cumin
• 1 bay leaf
• Salt and pepper to taste
• 4 strips of bacon (optional, can be replaced with olive oil for a vegetarian version)
• 4 cups of vegetable or chicken broth
• 1 tablespoon of apple cider vinegar

For the Cornbread

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of buttermilk (or plant-based milk plus 1 tablespoon of vinegar for a vegan option)
• 1/4 cup of melted butter (or coconut oil for vegan)
• 1 large egg (or flax egg for vegan)

Instructions

For the Country Beans

1. Soak the Beans: Rinse and soak the pinto beans in water overnight. Drain and set aside.

   🥄 Soaking the beans helps to soften them and reduce cooking time. You can also use the quick soak method by boiling them for 2 minutes and letting them sit for an hour.

2. Cook the Beans: In a large pot, cook the bacon over medium heat until crispy (skip if using olive oil). Remove the bacon, leaving the drippings in the pot.

3. Sauté the Veggies: Add the chopped onion, garlic, and bell pepper to the pot. Sauté until the vegetables are soft and fragrant, about 5 minutes.

4. Add the Beans and Seasoning: Stir in the soaked beans, smoked paprika, cumin, bay leaf, salt, and pepper. Pour in the broth, raise the heat, and bring to a boil.

5. Simmer: Reduce heat to low and cover. Let the beans simmer for about 1 to 1.5 hours, until tender. Stir occasionally and add more broth or water if necessary.

6. Finish It Off: Once the beans are done, stir in the apple cider vinegar and crumble the cooked bacon on top (if using). Taste and adjust the seasoning as needed.

For the Cornbread

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet.

2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients: In a separate bowl, mix together buttermilk, melted butter, and egg (or flax egg).

4. Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix, as this can lead to a dense cornbread.

5. Bake: Pour the batter into the prepared dish and bake for about 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

6. Serve: Allow the cornbread to cool slightly before cutting into squares. Serve warm alongside your Country Beans.

🧊 Keep leftovers in an airtight container in the refrigerator for up to 3 days. The beans can be easily reheated on the stove or in the microwave.

Variations

• Spicy: Add chopped jalapeños or a pinch of cayenne pepper to the beans for a kick! 🌶️
• Herby: Mix in fresh herbs like cilantro or parsley before serving for a burst of freshness.
• Corn Add-in: For the cornbread, you can fold in a cup of fresh or frozen corn kernels for added sweetness and texture.
• Gluten-free: Replace the all-purpose flour with a gluten-free flour blend for the cornbread.

Now enjoy this delicious country meal, steeped in tradition and flavor! 🍽️