Pinto Beans With Cornbread Croutons
The month of March is here! The age-old question: "Will March go in like a lion and out like a lamb?" will be asked over the next few days. With all of the heinous Winter weather, low temperatures, bouts with influenza and general seasonal sadness, I'm absolutely ready for some reprieve.
My Winter has been going fantastic, actually. I usually shut down my blog for four months a year (January through April) because I need to regroup, refresh, plot, plan and test recipes so I can come back full force after Spring Thaw. This year, I've decided to simply scale back and focus on smaller non-blog projects and build my personal chef business. It's really been fantastic and if it weren't for the ice and snow, I'd be doing a little better!
It's important to have a familiar, simple, hearty meal on standby to help melt those Winter blues away. I'm mentally melting all of the lingering Winter snow with my grandma's pinto bean recipe. I really miss her and I know she's looking over my shoulder as I add the bacon to the pot.
I usually eat it as a main meal and have no issues filling up on a meat-free, protein-filled bowl of childhood memories and do a little diced white onion for crunch. I've added my own fun twist by topping the beans with buttery, cornbread croutons. It's all of the flavor with none of the commitment of a hunk of cornbread that might crumble when you bite into it.
This week, the Sunday Supper crew is sharing "Beantastic" recipes covering everything from appetizers to soups and stews to desserts. That's right desserts.
Beantastic Beginners:
Avocado Hummus by Our Good Life
Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
Black Bean Chili Nachos by Brunch with Joy
Chickpea Fries (Panisse) by Curious Cuisiniere
Five Layer Greek Hummus Dip by Food Done Light
Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen
White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews
Butternut Squash White Bean Soup by Magnolia Days
Chickpea and Bean Soup by Momma's Meals
Classic Cassoulet by Food Lust People Love
Navy Bean & Kale Soup by An Appealing Plan
Navy Bean Soup by The Messy Baker
Slow Cooker Pork and Bean Stew by Nosh My Way
Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread
Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen
Bean-a-licious Sides:
Bean and Cornbread Salad by MealDiva
Clams with Black Beans by A Day in the Life on the Farm
Gluten Free Green Bean Casserole by Gluten Free Crumbley
Gold Rush Baked Beans by Lifestyle Food Artistry
Italian Beans and Greens by Simply Healthy Family
Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
Pinto Beans With Cornbread Croutons by Nik Snacks
Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
Arugula Tomato and Beans Flatbread by Family Foodie
Bean and Bacon Tacos by Jane's Adventures in Dinner
Beefy Lima Bean Casserole by Cindy's Recipes and Writings
Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
Skillet Black Beans and Pork by Cooking Chat
Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
Chocolate Covered Espresso Bean Bark by Love and Confections
Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
Flourless Mocha Brownies by That Skinny Chick Can Bake
Gluten-Free Black Bean Brownies by Wallflour Girl
Gluten-Free Donuts by NinjaBaker
Pecan Praline Black Bean Brownies by Rhubarb and Honey
Soy Awesome Cookies 2.0 by What Smells So Good?
Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
Sweet Bean Pie by Shockingly Delicious
Vanilla Bean Creme Brulee by Noshing With The Nolands
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
My Winter has been going fantastic, actually. I usually shut down my blog for four months a year (January through April) because I need to regroup, refresh, plot, plan and test recipes so I can come back full force after Spring Thaw. This year, I've decided to simply scale back and focus on smaller non-blog projects and build my personal chef business. It's really been fantastic and if it weren't for the ice and snow, I'd be doing a little better!
It's important to have a familiar, simple, hearty meal on standby to help melt those Winter blues away. I'm mentally melting all of the lingering Winter snow with my grandma's pinto bean recipe. I really miss her and I know she's looking over my shoulder as I add the bacon to the pot.
I usually eat it as a main meal and have no issues filling up on a meat-free, protein-filled bowl of childhood memories and do a little diced white onion for crunch. I've added my own fun twist by topping the beans with buttery, cornbread croutons. It's all of the flavor with none of the commitment of a hunk of cornbread that might crumble when you bite into it.
This week, the Sunday Supper crew is sharing "Beantastic" recipes covering everything from appetizers to soups and stews to desserts. That's right desserts.
Beantastic Beginners:
Bean-a-rific Soups and Stews
Bean-a-licious Sides:
Incredi-bean Main Meals:
Amaze-beans Sweet Endings:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Pinto Beans with Cornbread Croutons
Yield: 8-10
It's important to have a familiar, simple, hearty meal on standby to help melt those Winter blues away. I'm mentally melting all of the lingering Winter snow with my grandma's pinto bean recipe. I really miss her and I know she's looking over my shoulder as I add the bacon to the pot. I usually eat it as a main meal and have no issues filling up on a meat-free, protein-filled bowl of childhood memories and do a little diced white onion for crunch. I've added my own fun twist by topping the beans with buttery, cornbread croutons. It's all of the flavor with none of the commitment of a hunk of cornbread that might crumble when you bite into it.
Ingredients
Pinto Beans
- 1 1/2 lb dry pinto beans, sorted and rinsed (4 cups)
- 4 cups chicken or beef broth
- 4 cups water
- 5 slices bacon
- 1 extra large onion, chopped (2 1⁄2 cups)
- 1 dash red hot sauce
- 1 teaspoon granulated garlic
- 4 garlic cloves, chopped
- 1⁄2 teaspoon black pepper
- Red wine vinegar, to taste
- Cornbread croutons (recipe to follow)
Cornbread
- 3 Tbsp butter (or bacon grease)
- 2 cups yellow or white cornmeal
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 Tbsp baking powder
- 2 eggs
- 3 Tbsp honey
- 1 1/2 cups milk
- 2 Tbsp oil
Cornbread Croutons
- 3 cups left over (dry) cornbread, cut into cubes
- 1 stick butter, unsalted
- 1 Tbsp black pepper
- 1/2 tsp salt
Instructions
Pinto Beans
- Place beans in a large pot. Add enough water to cover by 4 inches. Let soak for 8 hours or overnight. Drain beans. Do not use the soaking water.
- Place beans in a large Dutch oven, and add broth and water to cover beans by 2 inches. Add more water or broth, if needed to cover beans. Add bacon, onion and hot sauce to Dutch oven with beans; Bring to a boil, and cook, uncovered, for 1 hour.
- Add garlic and granulated after 30 minutes of cooking.
- After 60 minutes, reduce heat to medium-low, to a simmer, and stir occasionally. Add more water by 1/2-cupfuls if dry, and cook until beans are tender, about 2 hours.
- Season with black pepper and red wine vinegar, to taste. Serve with Cornbread Croutons.
Cornbread
- Preheat oven to 400 degrees F.
- Put the butter in your baking vessel of choice (preferably cast iron skillet) and place it in the oven while it's warming up.
- Sift cornmeal, flour, salt and baking powder in a medium mixing bowl.
- Make a well in the center of the bowl.
- Beat eggs, milk and oil in the well. Alternatively, beat the eggs, milk and oil in a separate bowl and add to dry ingredients.
- Stir until thoroughly mixed. Pour into heated pan. Bake 15 to 20 minutes.
Croutons
- Preheat oven to 350 degrees F.
- Place cornbread cubes in a bowl. Add butter and seasonings to a sauce pan over medium-low heat. Melt butter in the saucepan and stir occasionally, until all butter has melted and foam subsides.
- Pour butter over evenly cubes in bowl and toss to coat.
- Pour the contents on a baking sheet and bake until cubes are lightly brown and crisped, around 15 minutes.
Calories
903.12Fat (grams)
32.77Sat. Fat (grams)
14.84Carbs (grams)
106.91Fiber (grams)
16.42Net carbs
90.49Sugar (grams)
9.23Protein (grams)
46.02Sodium (milligrams)
1076.06Cholesterol (grams)
167.35Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
What a fun recipe! Love cornbread and beans together!
ReplyDeleteOh! Cornbread croutons - brillant!
ReplyDeleteWhat a great southern recipe. I'm not the biggest fan of pinto beans but I'd be willing to try this recipe. Especially when my in-laws from AL come to visit at the end of the month.
ReplyDeleteCornbread and beans are such a great pairing! And a recipe passed down through the generations is such a treasure!
ReplyDeleteThis looks so comforting and delicious! Love the photos too... they really show the deliciousness of the food (getting hungry!)
ReplyDeleteMy mom would have so loved this. She always put cornbread in her beans without fail. It's they way we were raised.
ReplyDeleteI love the cornbread southern twist in this dish! YUMMY!
ReplyDeleteI love the addition of the cornbread!!! Great southern touch!
ReplyDeleteBeans and cornbread ... such a classic combination. Love your version too!
ReplyDeleteI love the idea of cornbread croutons instead of a piece of cornbread. It's the little things in life.
ReplyDeleteAmazing! This looks perfect for dinner
ReplyDeleteI can almost taste that cornbread soaking up the beany goodness!
ReplyDeleteWhen I lived in the south I learned to eat my beans over cornbread with a bit of chopped onion on top. This dish just took e right back there :)
ReplyDelete