Beans and Cornbread
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6 servings
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Calories
537 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Beans and Cornbread
Description
The beans are rinsed, combined with dried porcini mushrooms, black pepper, garlic, bay leaf, oregano, and salt, then simmered gently for several hours until tender yet firm. This slow cooking extracts deep earthy flavors from the mushrooms and melds the spices into the beans. The cornbread contains yellow cornmeal, flour, baking powder and soda, salted and mixed with buttermilk, milk, and egg, then baked at a high temperature for a golden crust.
The beans provide a rich, savory base while the cornbread adds a slightly sweet, fluffy side that complements the beans’ texture. Fresh toppings like cilantro, chopped onion, sour cream, and tomato can be added for contrast and freshness. This meal is ideal for lunch or dinner as a filling, rustic comfort food.
Practical variations include soaking the beans overnight to reduce cooking time or using an Instant Pot for a faster pressure-cooked option. Additional water may be added during simmering to keep beans covered. The cornbread and beans can be prepared in advance and stored chilled before serving.
Ingredients
For the beans:
- 2 cups pinto beans rinsed and drained, dried
- .35 oz dried porcini mushroom
- 1 teaspoon black pepper ground
- ½ teaspoon salt
- 1 piece bay leaf
- 2 cloves garlic smashed
- ½ teaspoon oregano
For the cornbread:
- 1 cup cornmeal yellow
- 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 cilantro chopped, fresh
- 1 tablespoon onion chopped
- 1 tablespoon sour cream
- 2 tablespoons tomato 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 ¼ 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
- Soaking beans overnight can reduce stovetop cooking time to under 40 minutes.
- Alternatively, cook beans in an Instant Pot on low pressure for 8 minutes with quick-release, then cook 2-3 more minutes if needed.
- Add water during bean simmering to keep them covered and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 35mg | 12% |
| Sodium | 761mg | 32% |
| Potassium | 1140mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 170mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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