Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pinto beans with pork over cornbread. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Pinto beans with pork over cornbread is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Pinto beans with pork over cornbread is something which I’ve loved my entire life.
Collection by Floyd barker. · Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew. Bake up a batch of cornbread, cut a slice and pour cold milk over it in a glass.
To get started with this particular recipe, we must first prepare a few components. You can cook pinto beans with pork over cornbread using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pinto beans with pork over cornbread:
- Prepare bag of Pinto beans made according to the package
- Prepare pack of boneless cubed pork
- Make ready large onion diced
- Make ready carrots diced
- Take garlic cloves minced
- Make ready minced onion
- Take garlic powder
- Make ready celery salt
- Make ready bacon bits. (Picture of the package is posted below)
- Make ready Jiffy muffin mix made according to package
I love me some pinto beans. Throw some fatback or ham hocks in the pot, cook them low and slow then eat them up with some skillet cornbread and diced onion and I'm in. Can pinto beans be cooked ahead of time? Yes, pintos keep in the refrigerator just fine and even taste better on the second day!
Steps to make Pinto beans with pork over cornbread:
- In 3-4 cups of water boil pork, onion, garlic and carrots until all is tender.
- While that's boiling you can quick soak your beans according to package directions. Also make your cornbread according to package directions.
- After an hour of the pork mixture boiling and the beans soaking, you can add them all to the same pan and continue boiling. For another hour to an hour and a half. You can taste test and stop when you like. But during that time add the minced onion, garlic powder, celery salt and bacon bits.
- Crumble cornbread onto dish and cover with beans. Make sure to get some of the juice too. There's a lot of flavor in it.
As I am writing this, I am contemplating a BIG HIKE that I will do this coming weekend. By the time you read this, THE HIKE will be over but for me, right now as I write. Cooked beans also keep very well in the fridge with no difference in quality or taste when reheated. I often make a big pot of beans and eat them as a meal one night before serving them as sides Meg Wow, thank you!!! ~hands you a bowl of beans with cornbread crumbled over the top~ Here ya go!!!! I'll sometimes swap out the the ham hock for salt pork.
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