Beans and Cornbread

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 537kcal

Author: Shruthi Baskaran-Makanju

This classic Southern comfort food is perfect for a cold winter day. Made with simple ingredients and spices, it's hearty and delicious, easy to make and can be customized to your liking!

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Ingredients

For the beans:

2 cups dried pinto beans rinsed and drained
.35 oz dried Porcini mushrooms
1 teaspoon ground pepper
½ teaspoon salt
1 piece bay leaf
2 cloves garlic smashed
½ teaspoon oregano

For the cornbread:

1 cup yellow cornmeal
½ cup all purpose flour
1 tablepoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup milk
1 egg large
½ teaspoons baking soda
6 tablespoons shortening

Optional toppings

½ tablespoon fresh cilantro chopped
1 tablespoon onions chopped
1 tablespoon sour cream
2 tablespoons tomatoes chopped

Instructions

To prepare the beans:

Thoroughly rinse the beans and inspect them for any small rocks.
Place the beans in a large pot with all the remaining beans ingredients, mushrooms, and pour enough water to cover them by about 1 or 2 inches.
Heat the pot over medium-high heat until the water comes to a boil, then reduce the heat to low and cover it.
Allow the beans to simmer for 2 to 3 hours until they are tender but still firm. If the liquid level appears to be decreasing rapidly, add more water during the cooking process as needed. You may also add other seasonings according to your preferences.

To prepare the cornbread:

Start by preheating the oven to 450°F.
In a bowl, combine cornmeal, flour, baking powder, and salt, then whisk them together.
In a measuring cup, measure buttermilk and milk, and use a fork to stir in the egg. Add the baking soda and mix it in; it will bubble slightly.
Pour this mixture into the bowl with the dry ingredients and stir gently with a fork until everything is just combined.
Melt 1/4 cup of shortening in a small bowl in the microwave, then add it slowly to the batter, stirring gently until it's fully combined.
Heat the remaining 2 tablespoons of shortening in an iron skillet on high heat, and pour the batter into the skillet, spreading it evenly.
Cook it on the stovetop for around a minute until bubbly, then transfer the skillet to the oven and bake for 15 to 20 minutes until the top turns golden brown, and the edges become crispy.

Plating:

You can either place your beans and cornbread side by side on a plate or spoon a generous amount of beans on top of your cornbread, whichever you prefer.
Sprinkle freshly chopped cilantro, chopped onion, sour cream, and/or fresh tomato on top. You can arrange the toppings in separate bowls like tacos.

Notes

Cooking the beans faster: You can also cook it in the Instant Pot. Simply add the beans and the water into the pot and set your pot to Pressure Cook on high for 45-48 minutes. Turn the valve to sealing position. Once done, do a quick-release and check if beans are cooked through. Cook for a further 2 or 3 minutes if needed.
Another option to cook beans faster is soaking them in cold water overnight. Replace the water one or two times. The cooking time will be reduced to 40 minutes or less in a normal pot.

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