Crockpot Pinto Beans and Cornbread
A comforting blend of slow-cooked pinto beans and golden cornbread, perfect for family gatherings. The savory beans pair beautifully with the slightly sweet cornbread for a hearty, satisfying meal.
Servings: 6 servings
Calories: 350kcal
Ingredients
- 1 bag dry pinto beans
- 2 medium onions, chopped
- 1 small package country ham pieces, halal
- 1 batch cornbread
- Salt and pepper to taste
Instructions
- The night before, place pinto beans in a large bowl and cover them with water. Let them sit overnight to soak.
- The next morning, drain the beans and place them in the crockpot along with the chopped onions and country ham pieces. Fill the crockpot with enough water to cover the beans by about 1-2 inches. Cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Meanwhile, prepare your cornbread according to your chosen recipe.
- Once the beans have been cooking for a few hours and their skins have disappeared, season them with salt and pepper to taste.
- To serve, pour the beans over the cornbread and let the juices soak in.
Notes
Always soak the beans overnight to aid in digestion and reduce cooking time.
Use halal ham to make the dish suitable for all
Don't overcook the cornbread; it should be lightly browned and moist.
Consider adding cumin or chili powder for extra flavor.
Adjust water levels based on your preference for thick or thin broth.
Use halal ham to make the dish suitable for all
Don't overcook the cornbread; it should be lightly browned and moist.
Consider adding cumin or chili powder for extra flavor.
Adjust water levels based on your preference for thick or thin broth.