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💭 Why you’ll love this recipe
Quick and easy. If you’re short on time, beans and cornbread are a great way to make a tasty meal in no time at all. Just whip up some canned beans with a few spices and you’ve got dinner in minutes!Healthy and hearty. This recipe is full of wholesome ingredients that are packed with protein, dietary fiber, completing the daily value that your body needs. It’s also loaded with nutrients such as Iron, potassium, magnesium, and B vitamins.Inexpensive ingredients. Beans and cornbread are incredibly budget-friendly as they’re both affordable and readily available. It’s a great meal if you’re on a tight budget but still want to enjoy a tasty dinner.
📋 Ingredients and notes
To make beans, you’ll need dried pinto beans (rinsed and drained), dried porcini mushrooms, bay leaf, garlic, oregano, salt, and black pepper. To make the cornbread, you’ll need yellow cornmeal, all-purpose flour, baking powder, salt, buttermilk, milk, egg, baking soda, and vegetable shortening.
Notes and variations
Cooking the beans. For this dish, I used water to cook the pot of beans, but you can also use vegetable broth (especially if it’s homemade!) If you wish to cook these faster, you can also make them in an Instant Pot or slow cooker. You can also use black beans instead of pinto beans in this recipe. Cornbread. You can make a delectable cornbread from scratch or pick up an assortment from your local grocery store. I’ve included instructions for traditional cornbread, but you can also make instant polenta cornbread or air fryer cornbread instead. Make the dish spicy. Spice up your meal with a pinch of cayenne pepper, some red pepper flakes, or Cajun seasoning for an extra kick.Optional toppings include sour cream, pico de gallo, chopped tomatoes or onions, and fresh cilantro.
📖 How to make beans and cornbread
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 bean ingredients, including the 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. Note: You can also cook your beans in the Instant Pot. Simply add the beans and the water into the pot and set your pot to Pressure Cook on Low for 8 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.
Make cornbread:
Preheat the oven to 450°F. In a large 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 batter into the mixing 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 cornbread mixture, stirring gently until it’s fully combined. Heat the remaining melted shortening in an iron skillet on high heat, and pour the cornbread batter into the skillet, spreading it evenly. Cook it on the stovetop for around a minute until bubbly, then transfer the hot skillet to the oven and bake for 15 to 20 minutes until the top turns golden brown, and the edges become crispy.
👩🏽🍳Top tips for making beans and cornbread
🍴 Serving and storage suggestions
Some of the simple ways you can serve this dish are by placing your beans and cornbread side by side on a plate or by spooning a generous amount of beans on top of your cornbread. Sprinkle freshly chopped cilantro, chopped onion, a dollop of sour cream, and/or fresh tomato on top.
Soak your beans before cooking them. A quick soak will help release some of the gas-causing compounds of the beans and make them easier to digest. If you don’t have enough time, be sure to cook them slowly with plenty of liquid to ensure they are soft and flavorful. Experiment with different spices. Season your dish with a variety of herbs and spices to make them unique. Try adding chili powder or cumin for a smoky flavor, oregano for an Italian touch, or garlic and onion powder for an extra kick of flavor.Use a well-seasoned cast iron skillet. Using a 10-inch cast iron skillet will ensure that the dish will cook evenly and give you a nice crunchy crust on your cornbread.
When storing this hearty dish, it’s important to keep them in separate containers. Leftover beans can be kept in the refrigerator for 3-4 days, or in the freezer for up to 3 months. Just make sure to store them in an airtight container. Cornbread, on the other hand, can be made ahead of time, up to 8 hours in advance. Just leave it at room temperature until you’re ready to eat it. If you have leftover cornbread the next day, wrap it in plastic wrap and it will stay fresh at room temperature for 2 days, 1 week in the fridge, or in the freezer for 3 months. When you are ready to serve this dish, simply reheat the beans and cornbread in the microwave. If you liked this recipe, check out these hearty comfort recipes:
Cast Iron Skillet Cornbread (or Quiche!)One Pot Lemon Ricotta PastaVegan Refried Beans (One Pot, Gluten Free!)Vegan Cabbage Soup (Easy, One Pot)Pinto Bean Soup
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📖 Recipe
